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Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
Published on: August 31, 2019
Data on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived
Zhiyang Du1, Jingbo Liu1, Ting Zhang1
1Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China.
Abstract:
The data article refers to the paper "A study on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides" [1]. Data presented here include impact factors (chitosan molecular weights, pH values, chitosan-tripolyphosphate mass ratio, and chitosan concentration) on the preparation and colloidal properties of chitosan-tripolyphosphate nanoparticles. Data also refer to the effect of impact factors (chitosan molecular weight, chitosan concentration, peptides-chitosan mass ratio and pH values) on the entrapment efficiency and entrapment capacity of chitosan-tripolyphosphate nanoparticles loading with egg white derived peptides. Data also involve the size and zeta potential change after the egg white derived peptides entrapped in chitosan-tripolyphosphate nanoparticles. Additionally, data exhibit the free amino group and surface hydrophobicity of egg white derived peptides with different molecular weights.
