Data on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides
Data on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides
复制标题
壳聚糖-三聚磷酸纳米粒的制备及其对蛋清肽的包封机制研究
DOI：
10.1016/j.dib.2019.104841
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发表时间：
2020-02-01
期刊：
影响因子：
1.2
通讯作者：
Liu, Boqun
中科院分区：
文献类型：
--
作者：
Du, Zhiyang;Liu, Jingbo;Liu, Boqun
数据文章参考了论文“A study on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapping mechanism for egg白色derived peptides”[1]。本文介绍的数据包括影响因素（壳聚糖分子量、pH值、壳聚糖-三聚磷酸盐质量比和壳聚糖浓度）对壳聚糖-三聚磷酸盐纳米颗粒的制备和胶体性质的影响。数据还涉及影响因素（壳聚糖分子量、壳聚糖浓度、肽-壳聚糖质量比和pH值）对负载白色衍生肽的壳聚糖-三聚磷酸盐纳米粒的包封率和包封量的影响。数据还涉及鸡蛋白色衍生肽包埋在壳聚糖-三聚磷酸钠纳米颗粒后的大小和zeta电位的变化。此外，数据显示了具有不同分子量的鸡蛋白色衍生肽的游离氨基和表面疏水性。(C)2019由Elsevier Inc.出版
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-tripolyphosphatemass 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. (C) 2019 Published by Elsevier Inc.