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Updated: Jul 15, 2025
The Importance of Correct Protein Concentration for Kinetics and Affinity Determination in Structure-function Analysis
Published on: March 17, 2010
Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio,
Yuemeng Wang1,2, Xin Li3, Na Gao1,2
1School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, PR China.
Abstract:
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, 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%.
