Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 120 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027929

Physicochemical properties of egg white protein/chitosan complexes and microgels

  • YAO Jiayu ,
  • CAO Kexuan ,
  • ZOU Yunfan ,
  • SHAN Yuanyuan
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  • (College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)

Received date: 2021-04-16

  Revised date: 2021-05-27

  Online published: 2022-05-18

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Abstract

Micro-nanoparticles prepared from biopolymers such as protein and polysaccharides are usually used to improve the stability of nutrients in the functional food and medicine industry. To evaluate the possibility of preparing anthocyanin delivery systems using egg white protein (EW) and chitosan (CS), the effects of different polymer ratios, pH and amount of anthocyanin extract on the physicochemical properties of the EW/CS system were analyzed. The difference of surface charge properties and aggregation behavior between complexes (unheated) and microgels (heated) were compared as well. The results showed that with the increase of the concentration of chitosan, the charge of EW/CS system changed from negative to positive, forming EW/CS electrostatic complexes. The EW/CS complexes could form microgels after heat treatment. Furthermore, these complexes and microgels remained stable between pH(2-6), and both EW/CS complexes and microgels could achieve effective complexation of anthocyanin extract with loading rates of 55.31% and 50.61%, respectively. The addition of 3% anthocyanin (mass ratio) could improve the stability of the EW/CS systems. Compared with the complexes, the EW/CS microgels were more sensitive to environmental pH changes.

Key words： egg white protein; chitosan; complexes; microgels

Cite this article

YAO Jiayu , CAO Kexuan , ZOU Yunfan , SHAN Yuanyuan . Physicochemical properties of egg white protein/chitosan complexes and microgels[J]. Food and Fermentation Industries, 2022 , 48(8) : 120 -127 . DOI: 10.13995/j.cnki.11-1802/ts.027929

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