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.
Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a hydrolytic mechanism; thermal, pasting, and rheological properties were determined to evaluate processability using differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and rheometer, respectively. The GSHE treatment resulted in pinholes, pits, and surface erosion through sequential hydrolysis of crystalline and amorphous areas on the starch granule surface. The amylose content decreased with hydrolysis time, while the very short chains (DP < 6) increased rapidly at 3 h but decreased slightly later. After hydrolysis for 24 h, the protein content in RF increased from 8.52% to 13.17%. However, the processability of RF was properly maintained. Specifically, the data from DSC showed that the conclusion temperature and endothermic enthalpy of RS barely changed. The result of rapid RVA and rheological measurement indicated that RF paste viscosity and viscoelastic properties dropped rapidly after 1 h hydrolysis and thereafter recovered slightly. This study provided a new RF raw material useful for improving and developing RF-based foods.
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