Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration

被引：8
作者：
Wang, Yuemeng [1 ,2 ]
Li, Xin [3 ]
Gao, Na [1 ,2 ]
Wang, Xiaojun [1 ,2 ]
Sun, Shengqian [1 ,2 ]
机构：
[1] Yantai Inst Technol, Sch Food & Biol Engn, Yantai 264003, Shandong, Peoples R China
[2] Ind Res Inst Special Food, Yantai Key Lab Special Med Food, Yantai 264003, Peoples R China
[3] Yantai Univ, Sch Life Sci, Yantai 264005, Shandong, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 19卷
关键词：
Egg white protein; Chitosan; Complex coacervates; Turbidity; Phase diagram; SOY PROTEIN; COMPLEX COACERVATION; KAPPA-CARRAGEENAN; WHEY-PROTEIN; ISOLATE; POLYSACCHARIDES; MIXTURES; FLAXSEED;
D O I：
10.1016/j.fochx.2023.100817
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The influence of pH, temperature, biopolymer ratio, total concentration, and ionic concentration on the interaction between egg white protein (EWP) and chitosan (CS) was investigated through turbidity, zeta potential, and state diagram in our research. In addition, phase behavior was observed under various conditions. The turbidity of EWP remained low (turbidity < 0.03) and basically unchanged at a wide range of pH (4.0-8.0), while the turbidity of CS was slightly higher (turbidity < 0.2) after pH 7.0 than before. Moreover, under the same conditions, a sharply rising peak pattern was observed for the complex between EWP and CS. The maximum turbidity value was observed at 55 C-degrees, and the temperature had a mild effect on turbidity. The optimum EWP to CS ratio was found to be 12:1 based on the turbidity curves and state diagrams influenced by different biopolymer mixing ratios. With the enhanced concentrations of total biopolymer, the maximum turbidity rose insignificantly above 0.1%.
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页数：8
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