油在水多层辅酶Q10纳米乳液的物理稳定性

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Zhili Xu¹, Fan Zhang¹, Dewei Cheng¹

¹College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Baoding 071000, China.

Food chemistry

|November 6, 2024

概括

研究人员开发了一种使用土豆蛋白和大豆可溶性多糖体的新型纳米乳液,以提高辅酶Q10 (CoQ10) 的水溶性和稳定性. 这种增强的辅酶Q10输送系统显示出更广泛应用的巨大潜力.

科学领域:

食品科学与技术食品科学与技术
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

辅酶Q10 (CoQ10) 是一种重要的脂友性抗氧化剂,由于水溶性和不稳定性差,在应用中面临挑战.
开发有效的输送系统至关重要,以克服这些局限性,并提高CoQ10的生物可用性和效用.

研究的目的:

使用土豆蛋白 (PP) 和大豆可溶性多糖化物 (SSPS) 制备一个稳定的多层纳米乳液封装CoQ10.
分析开发的SSPS-PP-CoQ10纳米乳液的水溶性,稳定性和形成机制.

主要方法:

使用逆相乳化来创建一个多层SSPS-PP-CoQ10纳米乳液.
描述了纳米乳液的特性,包括粒子大小,多分散性和封装效率 (EE).
研究了SSPS度对界面张力,粘弹性和CoQ10溶解度的影响;用于机制分析的分子对接.

主要成果:

实现了纳米乳液,颗粒大小在253-422nm之间,具有良好的多分散性.
获得高封装效率 (EE) 的高达88.87%的CoQ10.
优化的SSPS度 (0.1 wt%) 通过改变微观环境和增强水友性,显著改善了CoQ10的水溶性和物理稳定性.

结论:

开发的SSPS-PP-CoQ10纳米乳液有效地提高了CoQ10的水溶性和稳定性.
分子对接表明键在SSPS,PP和CoQ10的结合中起着关键作用,有助于整体乳液稳定性.
这种新的纳米乳液系统提供了一种有前途的方法,可以改善CoQ10的输送和在各种领域的应用.

关键词:

在 CoQ10 中,纳米乳液是一种纳米乳液.马蛋白质是一种马蛋白质.在大豆中溶解的多糖化物.稳定的稳定性稳定的稳定性

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