Data in brief_Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility

The file is a Data in Brief used by Xu et al study for developing an oil-in-water (O/W) emulsion using whey protein isolate (WPI)-chitosan (CN) complex to encapsulate α-tocopherol for a stable and good bioaccessible in vitro. The data showed that the emulsion exhibited a monomodal distribution (d = 803.3 ± 6.9 nm) with encapsulation rate of 86.3±2.3%. And they were stable under NaCl (0 -150 mmol/L), sugar (0 - 5 g/100 g), 55°C for 30 min, pH 5-6.5, even storage for 20 d at 4°C and 25°C. Furthermore, the data supported the WPI-CN complex could be used to achieve a controlled and sustainable release of liposoluble bioactive compounds from O/W emulsions during intestinal digestion.

本数据集为《数据简介》（Data in Brief）期刊配套研究数据，源自Xu等人的相关工作：该研究利用乳清分离蛋白（whey protein isolate, WPI）-壳聚糖（chitosan, CN）复合物制备水包油（oil-in-water, O/W）乳液以包埋α-生育酚，所得乳液兼具优异稳定性与良好体外生物可及性。相关数据显示，该乳液呈单峰粒径分布（粒径为803.3 ± 6.9 nm），包封率达86.3±2.3%。该乳液在NaCl浓度0~150 mmol/L、含糖量0~5 g/100 g、55℃热处理30 min、pH 5~6.5的条件下均保持稳定，且在4℃与25℃下储存20 d后仍可维持良好性能。此外，数据证实WPI-CN复合物可实现水包油乳液中脂溶性生物活性物质在肠道消化过程中的可控、可持续释放。