Wang, Y.; Li, X.; Gao, N.; Wang, X.; Sun, S. Multivariable Analysis of Egg White Protein-Chitosan Interaction: Influence of PH, Temperature, Biopolymers Ratio, and Ionic Concentration. Food Chemistry: X 2023, 100817, doi:10.1016/j.fochx.2023.100817.
Wang, Y.; Li, X.; Gao, N.; Wang, X.; Sun, S. Multivariable Analysis of Egg White Protein-Chitosan Interaction: Influence of PH, Temperature, Biopolymers Ratio, and Ionic Concentration. Food Chemistry: X 2023, 100817, doi:10.1016/j.fochx.2023.100817.
Wang, Y.; Li, X.; Gao, N.; Wang, X.; Sun, S. Multivariable Analysis of Egg White Protein-Chitosan Interaction: Influence of PH, Temperature, Biopolymers Ratio, and Ionic Concentration. Food Chemistry: X 2023, 100817, doi:10.1016/j.fochx.2023.100817.
Wang, Y.; Li, X.; Gao, N.; Wang, X.; Sun, S. Multivariable Analysis of Egg White Protein-Chitosan Interaction: Influence of PH, Temperature, Biopolymers Ratio, and Ionic Concentration. Food Chemistry: X 2023, 100817, doi:10.1016/j.fochx.2023.100817.
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 experiment of 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%.
Keywords
Egg white protein; chitosan; complex coacervates; turbidity; phase diagram
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
