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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 573-579
Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability
Chi Rac Hong1, Gyu Whan Lee2, Hyun-Dong Paik3, Pahn-Shick Chang4, Seung Jun Choi1,5
1 Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea 2 R&D Center, Daesang Corporation, Icheon, Gyoenggi-do 17384, Korea 3 Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea 4 Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea 5 Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 01811, Korea
ABSTRACT
This study examined the influence of stabilizers with different hydrophilic-lipophilic balances on the solubility of branched chain amino acids (BCAA) and colloidal stability of nanosuspended BCAAs. Initial BCAA solubility increased by homogenization as evidenced by the BCAA solubility in Tween 80-based nanosuspensions, which remained at almost 97% of their initial solubility after 20 days of storage. However, the contents of solubilized BCAAs in Span 80-based nanosuspensions decreased to approximately 85% of their initial solubility after 20 days of storage. In fact, the BCAA:Tween 80 ratio had no effect on the colloidal stability but the same variable changed according to the BCAA:Span 80 ratio. Based on this study, it can be concluded that stabilizers with a hydrophilic trait (Tween 80) could be more effective in improving BCAA solubility and the colloidal stability of nanosuspended BCAAs compared to those with a lipophilic trait (Span 80).
KEYWORD
Branched chain amino acid, Colloidal stability, Nanosuspension, Solubility, Stabilizer
Food Science and Biotechnology 2017 ; 26(3): 573-579
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