Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction

Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via... Protein application as nano-structured delivery system of bioactive compounds is limited by their insolubility at around its isoelectric point (pI). The objective of this work was to investigate the possibility of glycosylated casein by Maillard reaction with dextran for delivering coenzyme Q10. It was found that glycosylated casein encapsulating coenzyme Q10 were able to exhibit a better stability at pH around the pI. The relationship between Maillard reaction time and the properties of glycosylated casein micelles was investigated with fluorescence probe pyrene (FPP), dynamic light scattering (DLS) and transmission electron microscopy (TEM). The hydrophobic microdomain formed in the glycosylated casein micelles was time dependent and showed the largest microenvironment polarity by reacting for 20 h. The z-average diameter of glycosylated casein micelles prepared by reacting for 4–24 h was in the range of 190–210 nm. The glycosylated casein micelles size were dependent on the grafting degree. During storage at 40 °C, the micelles formed by glycosylated casein with low graft degree tended to aggregate followed by the leaking of the encapsulated coenzyme Q10. The optimum Maillard reaction time of glycosylated casein with preferable coenzyme Q10 delivery ability and micelle stability were 20–24 h. Findings from this work might be used to develop nano-structured delivery system with appropriate stability in acidic food and beverages. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.05.046
Publisher site
See Article on Publisher Site

Abstract

Protein application as nano-structured delivery system of bioactive compounds is limited by their insolubility at around its isoelectric point (pI). The objective of this work was to investigate the possibility of glycosylated casein by Maillard reaction with dextran for delivering coenzyme Q10. It was found that glycosylated casein encapsulating coenzyme Q10 were able to exhibit a better stability at pH around the pI. The relationship between Maillard reaction time and the properties of glycosylated casein micelles was investigated with fluorescence probe pyrene (FPP), dynamic light scattering (DLS) and transmission electron microscopy (TEM). The hydrophobic microdomain formed in the glycosylated casein micelles was time dependent and showed the largest microenvironment polarity by reacting for 20 h. The z-average diameter of glycosylated casein micelles prepared by reacting for 4–24 h was in the range of 190–210 nm. The glycosylated casein micelles size were dependent on the grafting degree. During storage at 40 °C, the micelles formed by glycosylated casein with low graft degree tended to aggregate followed by the leaking of the encapsulated coenzyme Q10. The optimum Maillard reaction time of glycosylated casein with preferable coenzyme Q10 delivery ability and micelle stability were 20–24 h. Findings from this work might be used to develop nano-structured delivery system with appropriate stability in acidic food and beverages.

Journal

Food HydrocolloidsElsevier

Published: Nov 1, 2017

References

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