Food proteins as vehicles for enhanced water dispersibility, stability and bioaccessibility of coenzyme Q(10)
Food proteins as vehicles for enhanced water dispersibility, stability and bioaccessibility of coenzyme Q(10)
复制标题
食品蛋白作为增强辅酶 Q(10) 水分散性、稳定性和生物可及性的载体
DOI：
10.1016/j.lwt.2016.04.040
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发表时间：
2016
影响因子：
6
通讯作者：
Tang Chuan-He
中科院分区：
文献类型：
--
作者：
Chen Fei-Ping;Zhang Ning;Tang Chuan-He
There is increasing interest in the development of Coenzyme Q10(CoQ10) ingredients appropriate for functional food formulations, due to its potential health effects. The present work reported that food proteins including milk and soy proteins can effectively perform as vehicles to remarkably improve water dispersibility, stability and even bioaccessibility of CoQ10. The improvement was mainly due to the formation of protein-CoQ10complexes, through hydrophobic interactions. The formation of complexes with CoQ10distinctly changed the physicochemical properties of food protein particles that seemed to be more favorable for their colloidal stability. The complexation remarkably improved the stability against UV exposure orin vitrodigestion, and bioaccessibility of CoQ10. In contrast, milk proteins (sodium caseinate and whey protein concentrate) were more appropriate to perform as vehicles for improved bioaccessibility of CoQ10than soy protein isolate. The findings provide an effective strategy to improve the delivery and bioaccessibility of CoQ10for the formulation of functional foods enriched with CoQ10.
