采用加压气体膨化液体（PGX）技术制备燕麦β-葡聚糖及其负载辅酶 Q10 的β-葡聚糖粉末的特性研究。
Characterization of oat beta-glucan and coenzyme Q10-loaded beta-glucan powders generated by the pressurized gas-expanded liquid (PGX) technology.
机构信息
Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Ceapro Inc., 7824 - 51 Avenue, Edmonton, Alberta T6E 6W2, Canada.
出版信息
Food Res Int. 2018 Apr;106:354-362. doi: 10.1016/j.foodres.2017.12.073. Epub 2017 Dec 29.
The physicochemical properties of the oat beta-glucan powder (BG) and coenzyme Q10 (CoQ10)-loaded BG powder (L-BG) produced by the pressurized gas-expanded liquid (PGX) technology were studied. Helium ion microscope, differential scanning calorimeter, X-ray diffractometer, AutoSorb iQ and rheometer were used to determine the particle morphology, thermal properties, crystallinity, surface area and viscosity, respectively. Both BG (7.7μm) and L-BG (6.1μm) were produced as micrometer-scale particles, while CoQ10 nanoparticles (92nm) were adsorbed on the porous structure of L-BG. CoQ10 was successfully loaded onto BG using the PGX process via adsorptive precipitation mainly in its amorphous form. Viscosity of BG and L-BG solutions (0.15%, 0.2%, 0.3% w/v) displayed Newtonian behavior with increasing shear rate but decreased with temperature. Detailed characterization of the physicochemical properties of combination ingredients like L-BG will lead to the development of novel functional food and natural health product applications.
采用加压气体膨胀液体（PGX）技术生产的燕麦β-葡聚糖粉末（BG）和负载辅酶 Q10（CoQ10）的 BG 粉末（L-BG）的物理化学性质进行了研究。分别使用氦离子显微镜、差示扫描量热仪、X 射线衍射仪、AutoSorb iQ 和流变仪来确定颗粒形态、热性能、结晶度、比表面积和粘度。BG（7.7μm）和 L-BG（6.1μm）均制成微米级颗粒，而 CoQ10 纳米颗粒（92nm）则吸附在 L-BG 的多孔结构上。通过吸附沉淀，CoQ10 成功地负载到 BG 上，主要以无定形形式存在。BG 和 L-BG 溶液（0.15%、0.2%、0.3%w/v）的粘度随剪切速率的增加呈牛顿行为，但随温度的升高而降低。对 L-BG 等组合成分的物理化学性质进行详细表征，将有助于开发新型功能性食品和天然保健品应用。
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