학술논문
Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q_10: Impact of Heat Treatment and Alginate Concentrate
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Mee Ryung Lee Ha Neul Choi Ho Kyung Ha Won Jae Lee
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 67~74쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2013.02.28
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국문 초록
영문 초록
The aims of this research were to produce oil-in-water β-lactoglobulilginate (β-lg/Al) nanoemulsions loaded with coenzyme Q_10 and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of β-lg/Al nanoemulsions. In β-lg/Al nanoemulsions production, various heating temperatures (60, 65, and 70℃) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of β-lg/Al nanoemulsions. Droplet size and zeta-potential values of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q_10 were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped β-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to 70℃ resulted in a significant (p
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