Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles
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- 作者：Hanna Salminena ; hanna.salminen@uni-hohenheim.de" class="auth_mail ; Thrandur Helgasona ; helgason01@gmail.com" class="auth_mail ; Susanne Aulbacha ; Susanne.Aulbach@gmx.de" class="auth_mail ; Bjarki Kristinssonb ; bhk1@hi.is" class="auth_mail ; Kristberg Kristbergssonb ; kk@hi.is" class="auth_mail ; Jochen Weissa ; j.weiss@uni-hohenheim.de" class="auth_mail
- 关键词：SLN ; solid lipid nanoparticle ; SSS ; tristearin ; 80H ; high-melting lecithin Phospholipon 80H ; PC75 ; low-melting lecithin Alcolec PC75 ; Phe ; phenylalanine ; Trp ; tryptophan ; Tyr ; tyrosine ; Tween 60 ; polyoxyethylene sorbitan monostearate ; Tween 80 ; polyoxyethylene sorbitan monooleate ; DSC ; differential scanning calorimetry ; SD ; standard deviation ; HLB-value ; hydrophilic&ndash ; lipophilic balance ; Tm(伪)onset ; onset melting temperature of 伪-subcell crystals ; Tm(伪) Peak ; mean melting temperature of 伪-su
- 刊名：Journal of Colloid and Interface Science
- 出版年：15 July 2014
- 年：2014
- 卷：426
- 期：Complete
- 页码：256-263
- 全文大小：681 K
文摘
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Co-surfactants influence the stability of solid lipid nanoparticles (SLNs).
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80">Aromatic amino acids exhibited suitable physical properties to replace bile salt as co-surfactants.
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Tween 60, Tween 80 and Pluronic F68 were poor co-surfactants in SLNs.
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A mechanistic model for stabilization and destabilization of SLNs is proposed.