Abstract
Chitosan is a bio-degradable polymer obtained easily from natural polymer chitin which is abundantly found in the outer hard skeleton of shellfishes like crab, lobster, and shrimp. It has immense pharmaceutical uses as anti-oxidant and anti-bacterial material. We have presented here one-step hydrothermal method of preparation of depolymerized water dispersible chitosan particles using citric acid as a depolymerizer and ionic cross linker and their stabilizing effect on cow milk proteins from fluorimetric and differential scanning calorimetric studies. We report for the first time protein stabilizing effect of depolymerized chitosan from thermal denaturation of milk protein. This has been explained by carbohydrate like structural skeleton of chitosan.
Highlights
Chitosan is a biodegradable, biocompatible polymer derived from natural polymer chitin and used extensively in drug delivery [1, 2], gene delivery [3, 4] tissue engineering [5, 6], textile industry and food packaging
We have followed our earlier protocol [16] of making water- dispersible chitosan colloid particles but modified using citric acid as a depolymerizer of polymer chain and ionic cross linker
Heat denaturation of milk protein is a subject of wide interest because of its nutritional value
Summary
Biocompatible polymer derived from natural polymer chitin and used extensively in drug delivery [1, 2], gene delivery [3, 4] tissue engineering [5, 6], textile industry and food packaging. It is non- toxic, nonimmunogenic and non- carcinogenic [7,8,9,10]. The molecular structural unit of this bio-polymer is unique On one hand, it contains sugar like skeleton and on the other hand, it has urea-like (-NH2-C=O) group. Heat denaturation of milk protein is a subject of wide interest because of its nutritional value
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