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

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 c...

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Detalles Bibliográficos
Autores principales: Du, Zhiyang, Liu, Jingbo, Zhang, Ting, Yu, Yiding, Zhang, Yan, Zhai, Jinxing, Huang, Haitao, Wei, Shibiao, Ding, Long, Liu, Boqun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6889790/
https://www.ncbi.nlm.nih.gov/pubmed/31832532
http://dx.doi.org/10.1016/j.dib.2019.104841
Descripción
Sumario: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.

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