Data on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides.

Autor:	Du Z; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Liu J; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Zhang T; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Yu Y; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Zhang Y; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Zhai J; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Huang H; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Wei S; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Ding L; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, People's Republic of China., Liu B; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China.
Jazyk:	angličtina
Zdroj:	Data in brief [Data Brief] 2019 Nov 18; Vol. 28, pp. 104841. Date of Electronic Publication: 2019 Nov 18 (Print Publication: 2020).
DOI:	10.1016/j.dib.2019.104841
Abstrakt:	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. (© 2019 Published by Elsevier Inc.)
Databáze:	MEDLINE
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