Data in Brief for Xu et al.' Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses'

In Xu et al. we investigated the stability of a complex formed with whey protein isolate (WPI) and chitosan under environmental stress, by measuring the optical density, particle size, zeta potential, chemical characteristics, electrostatic interactions, and surface morphology. We found the optimum conditions for the generation of the stable complex were 0.2% (wt/wt) WPI with 0.05% (wt/wt) chitosan at pH 5.7. The complex displayed stable physiochemical characteristics under environmental stresses including NaCl (0–75 mM) or sugar (0–5%) at ambient temperature and upon heating for 15 min at 25–65 °C, up to 65 °C for 30 min. Moreover, the complex could be stably stored for 30 d at 4 °C and for 20 d at 25 °C.

在Xu等人的研究中，我们通过测定光密度、粒径、Zeta电位（zeta potential）、化学特性、静电相互作用及表面形貌，探究了乳清分离蛋白（whey protein isolate, WPI）与壳聚糖形成的复合体系在环境胁迫下的稳定性。我们确定了稳定复合体系的最优制备条件：pH为5.7时，采用0.2%（wt/wt）的乳清分离蛋白与0.05%（wt/wt）的壳聚糖复配。该复合体系在多种环境胁迫条件下均可保持稳定的理化特性：包括室温下置于0–75 mM氯化钠或0–5%糖溶液中，以及在25–65 ℃下加热15 min，或在最高65 ℃条件下加热30 min时。此外，该复合体系可在4 ℃下稳定储存30天，在25 ℃下稳定储存20天。