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KMID : 0380620140460020180
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.180 ~ p.188
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Structural and Solubility Characteristics of Coenzyme Q10 Complexes Including Cyclodextrin and Starch
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Lee Joon-Kyoung
Lee Hyun-Joo
Lim Jae-Kag
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Abstract
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This study focused on assessing the solubility and structural characteristics of two types of coenzyme Q10 (CoQ10) complexes: the CoQ10-starch and the CoQ10-cyclodextrin complexes. The solubility of CoQ10-starch complex increased significantly as the temperature was increased. However, the solubility of CoQ10-cyclodextrin complex reached a peak at 37oC, and strong aggregation occurred at 50oC. When the temperature was raised to 80oC, the CoQ10-cyclodextrin complex dissociated owing to the weakening of bonds, resulting in CoQ10 emerging at the surface of water. Therefore, CoQ10-cyclodextrin complexes have lower solubility, due to their reduced heat-stability, than do the CoQ10-starch complexes. Structural differences between the two CoQ10 complexes were confirmed by Fourier transform infrared (FT-IR) spectroscopy, X-ray diffractometer (XRD), and differential scanning calorimeter (DSC). The CoQ10-cyclodextrin complex included an isoprenoid chain of CoQ10, while the CoQ10-starch complex included both the benzoquinone ring and the isoprenoid chain of CoQ10. These results suggest that CoQ10-starch complexes possess higher heat-stability and solubility than do the CoQ10-cyclodextrin complexes.
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KEYWORD
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coenzyme Q10(CoQ10)-starch complex, coenzyme Q10(CoQ10)-cyclodextrin complex, heat-stability, solubility capability, structural characteristic
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