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Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q10: Impact of Heat Treatment and Alginate Concentrate
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 Title & Authors
Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q10: Impact of Heat Treatment and Alginate Concentrate
Lee, Mee-Ryung; Choi, Ha-Neul; Ha, Ho-Kyung; Lee, Won-Jae;
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 Abstract
The aims of this research were to produce oil-in-water -lactoglobulin/alginate (-lg/Al) nanoemulsions loaded with coenzyme and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of -lg/Al nanoemulsions. In -lg/Al nanoemulsions production, various heating temperatures (60, 65, and ) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of -lg/Al nanoemulsions. Droplet size and zeta-potential values of -lg/Al nanoemulsions and encapsulation efficiency of coenzyme were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped -lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to resulted in a significant (p<0.05) increase in droplet size, polydispersity, zeta-potential value of -lg/Al nanoemulsions, and encapsulation efficiency of coenzyme . As alginate concentration was increased from 0 to 0.05%, there was an increase in the polydispersity index of -lg/Al nanoemulsions and encapsulation efficiency of coenzyme . This study demonstrates that heating temperature and alginate concentration had a major impact on the size, polydispersity, zeta-potential value and encapsulation efficiency of coenzyme in -lg/Al nanoemulsions.
 Keywords
-lactoglobulin;alginate;nanoemulsion;coenzyme ;
 Language
English
 Cited by
1.
농축유청단백질을 이용한 water-in-oil-in-water ($W_1/O/W_2$) 나노다중에멀젼의 제조 및 특성 연구,황재영;하호경;이미령;김진욱;이원재;

농업생명과학연구, 2014. vol.48. 6, pp.301-310 crossref(new window)
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