Structural and Solubility Characteristics of Coenzyme Q10 Complexes Including Cyclodextrin and Starch
2014
Lee, J.K., Korea Polytechnic University, Siheung, Republic of Korea | Lee, H.J., Korea Polytechnic University, Siheung, Republic of Korea | Lim, J.K., Korea Polytechnic University, Siheung, Republic of Korea
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 37¡�, and strong aggregation occurred at 50¡�. When the temperature was raised to 80¡�, 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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