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Preparation and Evaluation of Microcapsule/Emulsions via the Electroatatic Interations of Polysaccharide and Protein
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 Title & Authors
Preparation and Evaluation of Microcapsule/Emulsions via the Electroatatic Interations of Polysaccharide and Protein
Choi, Yu Ri; Lim, Hyung Jun; Lee, John Hwan; Oh, Seong Geun;
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A novel microcapsule/emulsions for cosmetics was studied. Our present studies demonstrate that the biopolymer-stabilized microemulsion composed of polysaccharide and protein can encapsulate and stabilize remarkably coenzyme-Q10 (Q10). Polysaccharide and protein complex were incorporated in the microcapsule in order to reinforce the physical strength of the microspheres. We compared the long-term stability of the activity of Q10 in biopolymer-stabilized microemulsion. There was no noticeable negative effect on the activity of Q10. Optical microscope (OM) and transmission electron microscope (TEM) showed that microcapsules were spherical and had a smooth surface. Consequently, the polysaccharide/protein emulsion produced in this study may be beneficial in improving the emulsion stability and the protection capability of labile substances.
biopolymer;soy protein;polysaccharide/protein complexes;electrostatic interactions;emulsion stabilization;
 Cited by
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