title: Influence of lysolecithin and Tween 80 on the colloidal stability of branched chain amino acids in a nanosuspension system.
abstract: This study examined the influence of stabilizers on the solubility and colloidal stability of branched chain amino acids (BCAAs) nanosuspended through high pressure homogenization at 70°C. Although homogenization increased the initial BCAA solubility, irrespective of pH (pH 3 or 6), homogenization alone was not sufficient to increase their long-term solubility. The incorporation of stabilizers into nanosuspensions increased the saturation concentration of BCAAs but the effect of stabilizers on the increase in the saturation concentration of BCAAs was more pronounced at pH 6.0. At pH 6, Tween 80 dramatically increased the colloidal stability of the BCAA nanosuspensions, independent of the BCAA:stabilizer ratio but not at pH 3. However, the effect of lysolecithin on the colloidal stability of nanosuspended BCAAs varied depending on pH and BCAA:lysolecithin ratio. In lysolecithin-related nanosuspensions, there was no clear relationship between the colloidal stability and nanosuspension conditions including pH and BCAA:lysolecithin ratio. This study could provide a useful information on stabilizer selection for the development of liquid or colloidal products with improved solubility and colloidal stability of nanosuspended BCAAs.
authors.affiliation: Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
authors.forename: Chi Rac
authors.initials: CR
authors.lastname: Hong
authors.affiliation: R&D Center, Daesang Corporation, Gueonggi-Do 17384, Republic of Korea.
authors.forename: Gyu Whan
authors.initials: GW
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
authors.forename: Hyun-Dong
authors.initials: HD
authors.lastname: Paik
authors.affiliation: Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
authors.forename: Pahn-Shick
authors.initials: PS
authors.lastname: Chang
authors.affiliation: Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea; Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea. Electronic address: choisj@seoultech.ac.kr.
authors.forename: Seung Jun
authors.initials: SJ
authors.lastname: Choi
mesh_terms: D000597:Amino Acids, Branched-Chain / Q000737:chemistry*; D008244:Lysophosphatidylcholines / Q000737:chemistry*; D036103:Nanotechnology; D011136:Polysorbates / Q000737:chemistry*; D012995:Solubility
chemical_list: D000597:Amino Acids, Branched-Chain; D008244:Lysophosphatidylcholines; D011136:Polysorbates
keywords: Branched chain amino acid; Colloidal stability; Nanosuspension; Solubility; Stabilizer