Preparation of aqueous dispersions of coenzyme Q(10) nanoparticles with amylomaize starch and its dextrin

作者：Kim Eun Ah; Kim Jong Yea; Chung Hyun Jung; Lim Seung Taik^*

来源：LWT-Food Science and Technology, 2012, 47(2): 493-499.

DOI：10.1016/j.lwt.2012.02.013

• Coenzyme Q(10)
• Nano-dispersion
• High amylose maize starch
• Dextrin
• Dispersion stability

An aqueous dispersion of CoQ(10) nanoparticles could be prepared by using amylomaize starch or its dextrin (average DP 311). CoQ(10) (100 mg dry solids) was dispersed in aqueous starch or dextrin solution (500 mg/5 mL) at 60-80 degrees C for 3 days, and then the solids were isolated by centrifuging in the dispersion (25,000 x g, 30 min). The isolated particles consisted of CoQ(10) and starch at an approximate weight ratio of 2:1. The presence of V-amylose complex with CoQ(10) was confirmed under differential scanning calorimetery (DSC), but most of the CoQ(10) in the particles existed as crystalline aggregates. The isolated particles, initially ranged in micrometer, could be re-dispersed in water at nano-sizes by treating with a mild ultrasonication. The aqueous dispersions of CoQ(10) nanoparticles (100 mg/100 g) exhibited zeta potentials of -33.9 and -51.1 mV, respectively for starch and dextrin dispersions, and remained homogeneous for more than 3 weeks without forming precipitates during an ambient storage.

• 出版日期2012-7