Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability

Chi Rac Hong; Gyu Whan Lee; Hyun Dong Paik; Pahn Shick Chang; Seung Jun Choi

doi:10.1007/s10068-017-0100-8

Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability

Chi Rac Hong, Gyu Whan Lee, Hyun Dong Paik, Pahn Shick Chang, Seung Jun Choi

Dept. of Food Science and Technology

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

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).

Original language	English
Pages (from-to)	573-579
Number of pages	7
Journal	Food Science and Biotechnology
Volume	26
Issue number	3
DOIs	https://doi.org/10.1007/s10068-017-0100-8
State	Published - 1 Jun 2017

Keywords

Branched chain amino acid
Colloidal stability
Nanosuspension
Solubility
Stabilizer

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10.1007/s10068-017-0100-8

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title = "Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability",

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).",

keywords = "Branched chain amino acid, Colloidal stability, Nanosuspension, Solubility, Stabilizer",

author = "Hong, \{Chi Rac\} and Lee, \{Gyu Whan\} and Paik, \{Hyun Dong\} and Chang, \{Pahn Shick\} and Choi, \{Seung Jun\}",

note = "Publisher Copyright: {\textcopyright} 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.",

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doi = "10.1007/s10068-017-0100-8",

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T1 - Nanosuspended branched chain amino acids

T2 - the influence of stabilizers on their solubility and colloidal stability

AU - Hong, Chi Rac

AU - Lee, Gyu Whan

AU - Paik, Hyun Dong

AU - Chang, Pahn Shick

AU - Choi, Seung Jun

PY - 2017/6/1

Y1 - 2017/6/1

N2 - 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).

AB - 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).

KW - Branched chain amino acid

KW - Colloidal stability

KW - Nanosuspension

KW - Solubility

KW - Stabilizer

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ER -

Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability

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Keywords

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