Egg White Protein Research Articles

Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein

The aim of this work was to investigate the effect of sucrose replacement by isomalt on rheological, mechanical, and textural properties of aerated coatings made with egg white protein. Novel results, useful to control the manufacture and performance of reduced-sugar meringue-type confectionery coatings, were obtained. Liquid full-sugar samples (powdered sucrose and egg white protein) were prepared by whisking. Liquid reduced-sugar samples were made by replacing 20% and 40% of sucrose by isomalt. Dry discs (3.74 cm diameter) were obtained by heat-treatment (105 °C for 1 h). The analysis of small and large oscillatory shear behaviour (by strain-stress Lissajous plots) and flow curves (by Cross model) of liquid samples were performed. Double uniaxial compression tests were done to obtain mechanical and textural properties of dry discs. The main physical properties and bubble size distributions were also analysed. The partial sucrose replacement by isomalt influenced the behaviour of the studied aerated coatings.

Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating

Egg white protein (EWP)-sodium alginate (SA) nanoparticles were fabricated by controlled heating (75 °C, 10 min) of an aqueous solution containing EWP and SA (pH 7.0). The nanoparticles formed had a relatively small average diameter (350–460 nm) and polydispersity index (PDI< 0.3). Hydrogen bonding and electrostatic interactions were the main forces involved in particle formation as determined by Fourier transform infrared spectra and intrinsic fluorescence analyses. The composite nanoparticles had contact angles (θ) of about 90°, which allowed them to be used as particle-based emulsifiers to form and stabilize concentrated oil-in-water Pickering emulsions (70% oil). Inverted fluorescence microscopy showed that the composite nanoparticles adsorbed to the surfaces of the oil droplets in these emulsions. Rheological analysis showed that the Pickering emulsions had predominantly elastic-like properties and exhibited strong shear thinning behavior. The apparent shear viscosity, elastic modulus, and viscous modulus of the emulsions depended on particle size and alginate concentration. A heat treatment (90 °C, 20 min) greatly increased the viscoelastic properties of the emulsions, which was attributed to protein unfolding and aggregation. Heating improved the resistance of the Pickering emulsions to freezing and thawing. This study provides a simple and convenient method to fabricate semi-solid Pickering emulsions using natural ingredients. These emulsions may have a variety of applications in foods, including as edible inks for 3D food printing.

How the strength of proteins interactions affects the phase behavior of protein complexes

How the protein−protein interactions affect the phase behaviour of protein complexes can afford technical support for the application of egg white protein in food industry. Here the drawing of phase diagram of ovalbumin-lysozyme (Ova-Lys) complexes was reported, and the effect of interaction between Ova and Lys on the phase behaviour of three phases (co-soluble polymers, insoluble complexes and soluble complexes) was investigated by combining experimental and computational approaches. The soluble and insoluble complexes displayed an amorphous pattern, with the insoluble complexes manifesting a cross-linked conformation. Ova and Lys exhibited strong co-localization within heteroprotein complexes, where Ova being the predominant component on the surface of the complexes. Electrostatic and hydrogen bonding interactions were the main driving forces to afford co-soluble polymers, while electrostatic, hydrogen bonding and hydrophobic interactions existed in insoluble and soluble complexes. The strong force facilitated to yield insoluble complexes, while the weak force favoured to give co-soluble polymers.

Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins

Glycosylation induces covalent grafting, resulting in conformational shifts that modulate the functional properties of proteins. This study examines the effect of conformational changes on the foaming and gelation properties of d-xylose glycosylated egg white protein (G-EWP) under different pH, ionic strength, and temperature conditions. Glycosylation end-products content increases initially, then reduces with increasing temperature while negatively correlating with pH and NaCl concentration. Treatment with NaCl induces electrostatic shielding on the G-EWP surface, decreasing the absolute value of ζ-potential from 19.63 mV to 14.9 mV. Temperature promotes thermal denaturation and macromolecular aggregation of G-EWP, increasing the particle size significantly from 523.9 nm to 4458.92 nm. Spectroscopic and protein structure analyses show that different environmental stresses alter the conformational structure of G-EWP, causing the rearrangement of amino acid residues. High temperature exerts a more pronounced effect on the secondary structure of G-EWP compared to variations in pH and NaCl, where the α-helices decline from 40.37% to 7.83% and the β-turns content increases from 19.30% to 39.57%. Reheating at 60 °C and acid treatment significantly increase the gel hardness, and the foaming capacity of G-EWP declines gradually with increasing pH and NaCl concentration, but improves with increasing temperature. Correlation analysis reveals that the molecular flexibility, β-sheet and β-turns effectiveness regulate the foaming capacity, and the charge variation positively modulates the gel properties of G-EWP.This study provides insight into regulating the functional properties of G-EWP effectively in industrial applications.

The Potential of Soluble Proteins in High-Moisture Soy Protein-Gluten Extrudates Preparation.

In this study, the effects of different soluble proteins, including collagen peptides (CP), soy protein hydrolysate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP), on the structural and mechanical properties of blends containing soy protein isolate (SPI) and wheat gluten (WG) were investigated using high-moisture extrusion. The addition of CP and HSPI resulted in a more pronounced fibrous structure with increased voids, attributing to their plasticizing effect that enhanced polymer chain mobility and reduced viscosity. WPI, SC, and EWP acted as crosslinking agents, causing early crosslink formation and decreased polymer chain mobility. These structural variations directly influenced the tensile properties of the extrudates, with CP displaying the highest anisotropic index. Moreover, the presence of soluble proteins impacts the permeability of the extrudates. These insights shed light on how soluble proteins can be used to modify the properties of SPI-WG blends, making them suitable for meat analogue production.

Production of Kaeng Liang Soup (Thai Style Spicy Mixed Vegetable Soup) Powder Using Foam-mat Drying

Kaeng Liang is an ancient local Thai soup that has been reported to have many benefits along with the popularity of powdered food seasonings having increased significantly in Thailand. The aim of this study was to investigate the factors affecting the foam-mat drying of Kaeng Liang soup powder. The physical, chemical, microbiological, nutritional, and sensory properties of the sample were studied. Three Kaeng Liang soup recipes were selected to study sensory acceptability. The best formula was selected to produce Kaeng Liang soup powder by foam-mat drying. Then, the optimum level of egg white protein (EWP) at three levels namely 2%, 4%, and 6% for use in foam-mat drying was studied. The best level condition of egg white power was selected to study drying at 60°C, 70°C, and 80°C further. It was shown that using 6% EWP and drying at a temperature of 80°C for 480 min meant that the water activity content was in accordance with the standards set forth in the instant community product standards, including the water solubility index and water reabsorption index. Moreover, the microbiological qualities are in accordance with the community product standards. As for the nutritional value of Kaeng Liang soup powder, it contains carbohydrates, proteins, fats, phosphorus, and calcium respectively. The acceptance of the product by 100 consumers was established by the high sensory score in the range of extremely liked as a score of 3.82-3.91 (1-dislike extremely to 5-like extremely). Therefore, the application of foam-mat drying can be used to produce Kaeng Liang soup powder.

High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions

This paper investigates the freeze–thaw stability of oil-in-water emulsions stabilized by high-temperature wet heating glycosylation products. Glucose (Glu), D-fructose (Fru), xylose (Xyl), maltodextrin (MD), oligofructose (FO), and oligomeric isomaltulose (IMO) were chosen as sugar sources for the glycosylation reaction with egg white proteins (EWPs) at 120 °C to prepare the GEWPs. The study reveals that the type of sugar significantly influences the Maillard reactions with EWPs. The degree of glycosylation was highest in the Xyl group with the greatest reducing capacity and lowest in the MD, FO, and IMO groups. High-temperature wet glycosylation treatment induced changes in the secondary and tertiary structures of EWP. Elevated temperature exposed hydrophobic groups within the protein, while covalent binding of hydrophilic carbohydrates via the Maillard reaction decreased the protein's H0 value. Improved foaming and emulsifying properties were attributed to the increase in α-helix content, disulfide bond formation, and reduced surface tension. Emulsions prepared from GEWPs exhibited higher apparent viscosity and G' compared to those from natural EWPs, with the GEWP/Xyl group showing the highest values. After freeze–thaw treatment, the GEWP/Fru and GEWP/FO groups demonstrated superior stability and reduced freezing point, along with minimal microstructural alterations. These findings underscore the importance of sugar type in the stability of high internal phase emulsions (HIPEs) stabilized by GEWPs, indicating that a tailored Maillard reaction can yield stabilizers with exceptional freeze–thaw stability for emulsions.

Impact of ethanol extract of propolis on heat-induced egg white protein gels: Formation and properties

The ethanol extracts of propolis-egg white protein (EEP-EWP) composite gels were prepared through thermal induction to investigate the impact of ethanol extract of propolis (EEP) addition on the physicochemical properties, structural characteristics, chemical forces and rheological properties of the composite gel. The results demonstrated that the composite gel containing 6% EEP exhibited a more compact and smooth microstructure, along with remarkable hardness (414.05 g) and water holding capacity (96.5%). Compared to the EWP gel, the hardness increased by 2.65 times and water holding capacity increased by 17.45%. Upon adding EEP, both energy storage modulus G′ and apparent viscosity initially increased before decreasing; β-sheet and β-turn content showed an initial increase followed by a decrease; however, α-helix and random coil content decreased initially before increasing again. Notably during gel formation, there was a significant increase in electrostatic interactions, hydrophobic groups, and disulfide bonds with subsequent decrease as EEP addition amounts increased (p < 0.05). This study expands the application range of propolis in novel gels while facilitating their development and utilization in low-fat or innovative functional products.

Effect of fining agents on the chemical composition and sensory properties of apple cider

This study focuses on analyzing the impact of various fining agents on apple cider and evaluating their effects on its physical–chemical and sensory properties. Despite its common cloudy state, some consumers prefer clear apple cider. Within this study, two variations of apple cider were analyzed: original cider and cider with added barrique extract. Eight different fining agents were applied to these samples, specifically bentonite, gelatin, polyvinylpolypyrrolidone, egg white protein, activated carbon, pea protein, isinglass, and silica gel. The results revealed that the use of fining agents significantly impacted the antioxidant content in apple cider. The most substantial reduction in antioxidants was observed in samples with added activated carbon, resulting in a 75% decrease to values of 0.11–0.26 mmol TE/L. This decrease in antioxidants correlated with a decline in total polyphenols. Sensory analysis demonstrated statistically significant differences among the various apple cider samples. Bentonite and egg white protein had minimal adverse effects on sensory properties, while activated carbon had the most pronounced negative impact on the aroma and taste of the cider. This study provides valuable insights into the use of fining agents in winemaking technology and their effects on the quality of apple cider, considering consumer preferences.

Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes.

Red cabbage, a highly nutritious cool-season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam-mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air-drying system (MW-HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW-HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin-rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW-HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin-rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion.

The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate meat products. The research aimed to investigate the effects of Transglutaminase (TGase) on the physicochemical properties, microstructure and water phase distribution of non-meat protein emulsion MP composite gels. The results of this study revealed that TGase played a crucial role in forming a tight gel network structure in the composite gels. This enhanced their ability to retain water and improved their overall gel strength. Additionally, TGase increased the gel formation temperature of myofibrillar proteins. Electrophoresis analysis showed that when catalyzed by TGase, there was a lighter band compared to those not catalyzed by TGase. This indicated that the addition of TGase facilitated cross-linking interactions between meat proteins and non-meat proteins in the composite gels. Furthermore, microscopy observations demonstrated that composite gels treated with TGase exhibited a more uniform microstructure. This could be attributed to an acceleration in relaxation time T2. The uniform network structure restricted the movement of water molecules in the gel matrix, thereby improving its water-holding capacity. Overall, these findings highlight how incorporating non-meat proteins into myofibrillar systems can be effectively achieved through enzymatic treatment with TGase. Such modifications not only enhanced important functional properties but also contributed towards developing alternative meat products with improved texture and moisture retention abilities.

Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins

Egg white protein (EWP) is widely used in the food industry owing to its excellent gelation properties. This study investigated the synergistic effect of tea polyphenol (TP) and sodium tripolyphosphate (STP) or sodium pyrophosphate (TSPP) on the gelation properties of EWP. Results showed that TP and phosphates enhanced the surface electrostatic formula of EWP to improve the stability of complexes. Meanwhile, STP and EWP were ligand bound as OC–N–P, whereas TSPP was bonded to EWP as P–O–P. Increase in TP content decreased α-helical content, and shifts in the β-turns and random structures of EWP were observed. TSPP enhanced the crystallinity of EWP and promoted the formation of ordered structures. The dominant forces of EWP gel (EWG) under synergistic treatment were non-specific cross-linking, ionic bonding, and hydrophobic interactions. Scanning electron microscopy (SEM) results revealed that the gel three-dimensional network cross-linking microstructures were evident, and pore size analysis showed that the EWG formed a large pore structure to contain the water molecules produced by the combination of phosphate and EWP. Evaluation of the gelation properties revealed that the synergistic effect of TP and each phosphate prolonged the gelation time of EWP and decreased the rigidity of EWG, but increased the springiness and true stress of the EWG. Simultaneously, phosphorylated and TP-treated EWGs showed reduced sensitivity to reagents and salt ions. Overall, this study provides a scientific basis for the improvement and regulation of the gelation behavior of EWP.

The Efficacy of Egg White Powder on Anthropometric Indices in Malnourished Children

Background: White egg powder provides essential amino acids compounds. This study aims to investigate the theory that a regular consumption of white egg powder would improve weight gain and appetite in children with malnutrition. Methods: The present experimental study was conducted among children aged 3-6 years with mild to severe malnutrition referred to Ghadir Mother and Child Hospital affiliated with Shiraz University of Medical Sciences from April to October 2017. The malnourished children received egg white protein (1 g/kg of their current body weight) for 3 weeks. Weight loss as a primary outcome and weight-for-height Z-score (WHZ), height-for-age Z-score (HAZ), weight-for-age Z-score (WAZ), and BMI-for-age Z-score (BAZ) were measured as secondary outcomes, assessed at baseline and after six weeks of study. Results: Of the 23 children included, 20 finished the study. Weight increased in all children although it was not significant (P = 0.101). A lower appetite was seen at the end of the intervention, but it was not significant (P = 0.575). Malnutrition based on WHZ and BAZ decreased compared to the baseline measurement, while the changes were not significant. Regarding other markers, no statistically significant changes were found compared to the baseline measurement. Conclusion: The addition of white egg powder to complementary nutrition could not improve weight gain and appetite in malnourished children. Further research with a larger study population and longer intervention time is needed to demonstrate the clear effect of egg white on improving malnutrition in children.

Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties

The crosslinked network aggregation of proteins regulates the formation and property maintenance of gels. In this study, we analyzed the influence of tea polyphenol (TP)-mediated network proteins on the formation and gel properties of NaOH-thermally induced egg white gels (EWGs). The free sulfhydryl content decreased slowly from 13.12 μmol/g pro to 10.89 μmol/g pro with the addition of TP and reduced the degradation of ovalbumin as a network protein during the formation of EWGs. With increased TP and NaOH concentrations, the surface hydrophobicity and absolute value of ζ-potentials of EWG improved obviously. The mechanical test results revealed that an increase in the NaOH concentration weakened the textural properties of EWG, while adding TP increased the gel strength from 161.38 g to 195.89 g, but the rupture strength decreased from 2144.6 g to 471.59 g. Rheological results demonstrated that EWG with TPs exhibited enhanced rigidity, an increased proportion of covalent bonds, and a more compact gel network structure than EWG without TPs. The stress relaxation results were fitted using the five-element Maxwell model, which revealed that an increase in the NaOH concentration decreased gel hardness and viscosity, whereas an increase in the TP concentration enhanced gel hardness. The increase in the NaOH and TP concentrations significantly increased the surface hydrophobicity of EWGs and promoted the rise of intermolecular forces and disulfide bond interactions. Heat modification further denatured and crosslinked the non-alkalized EW proteins, resulting in a compact protein gel network structure and improved gelation characteristics.

The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white

The foaming property of egg white (EW) is essential in food processing. In this study, we investigated the effect of ultrasound combined with adding different concentrations (0, 0.4, 0.5, 0.6, 0.7, and 0.8 %, m/v) of flaxseed gum (FG) on EW foaming. The results showed that the cooperation of ultrasound treatment and FG significantly improved the foaming stability. Regarding details, FG reduced the sulfhydryl content and surface hydrophobicity of EW proteins while increasing the average particle size and PDI value. Despite the ultrasound treatment, FG significantly improved the foaming stability from 62.83% to 99.82% (p < 0.05). Based on the analysis of ξ-potential, surface tension, rheology, etc., FG improved the EW microenvironment, which is conducive to foaming stability. As a new type of polysaccharide, FG combined with ultrasound can significantly improve the foaming properties. This research could solve the problem of reduced foaming stability of EW treated by ultrasound alone, making promising applications in the food industry.

Proximate Quality of Low-Sodium Salted Egg

This study aims to determine the use of low-sodium salt for the proximate quality of salted eggs. The research method used a complete randomized design with P0 control treatment, 10% P1 low sodium salt treatment, 20% P2 low sodium salt treatment, and 30% P3 low sodium salt treatment. Analysis data was carried out on the contents of water, protein, lipid, and ash content. The data were analyzed using SPSS with a significance level of 0.05. The results indicated that the water content of egg whites and egg yolks was not significantly different from the treatment of ordinary salt and low sodium salt treatment. The lipid content was also not significantly different at all treatments. Protein content, ordinary salt treatment, and low sodium salt provided a noticeable difference in egg white protein content (p&lt;0.05). Making salted eggs using low-sodium salt produces salted eggs with the similar proximate quality as the control with the lower sodium levels than the control treatment.

A Novel Biosensing Approach: Improving SnS2 FET Sensitivity with a Tailored Supporter Molecule and Custom Substrate.

The exclusive features of two-dimensional (2D) semiconductors, such as high surface-to-volume ratios, tunable electronic properties, and biocompatibility, provide promising opportunities for developing highly sensitive biosensors. However, developing practical biosensors that can promptly detect low concentrations of target analytes remains a challenging task. Here, a field-effect-transistor comprising n-type transition metal dichalcogenide tin disulfide (SnS2 ) is developed over the hexagonal boron nitride (h-BN) for the detection of streptavidin protein (Strep.) as a target analyte. A self-designed receptor based on the pyrene-lysine conjugated with biotin (PLCB) is utilized to maintain the sensitivity of the SnS2 /h-BN FET because of the π-π stacking. The detection capabilities of SnS2 /h-BN FET are investigated using both Raman spectroscopy and electrical characterizations. The real-time electrical measurements exhibit that the SnS2 /h-BN FET is capable of detecting streptavidin at a remarkably low concentration of 0.5 pm, within 13.2s. Additionally, the selectivity of the device is investigated by measuring its response against a Cow-like serum egg white protein (BSA), having a comparative molecular weight to that of the streptavidin. These results indicate a high sensitivity and rapid response of SnS2 /h-BN biosensor against the selective proteins, which can have significant implications in several fields including point-of-care diagnostics, drug discovery, and environmental monitoring.

Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment

Poor rehydration is one of the key factors affecting the functional properties of egg white powder (EWP). Reducing rehydrated precipitates is important for the processing and application of EWP. In this study, effects of ultrasonic pretreatment on the physicochemical and functional properties of EWP rehydration solutions were studied with the aim of revealing the mechanism of ultrasonic pretreatment to improve rehydration. Compared with freeze-dried EWP (FD) and spray-dried EWP (SD), the percentage of ultrasonic pretreated FD (UFD) and ultrasonic pretreated SD (USD) rehydrated precipitates decreased by 13.0 % and 5.6 %, respectively, after ultrasonic pretreatment (0.25 W/mL for 10 min); and the average particle sizes of UFD and USD solutions decreased by 22.5 % and 15.5 %, respectively. Fourier transform infrared spectroscopy showed that ultrasonic pretreatment caused higher β-sheet content in the protein secondary structure of UFD rehydrated precipitates (49.2 %). Quantitative proteomic analysis revealed a decrease in the abundance of major egg white proteins (ovalbumin, ovotransferrin, ovomucoid and ovomucin) in the rehydrated precipitates of UFD, except for lysozyme. It was also shown that lysozyme-centered aggregates were disrupted in the rehydrated precipitates of UFD. Our research suggests that ultrasonic pretreatment improves EWP rehydration by reducing the interactions between high abundance proteins as well as improving the solubility of high abundance proteins.

Air-water interface properties and foam stabilization by mildly extracted lentil protein

Lentil proteins have shown potential as substitutes for animal proteins in foam-based food products, although the mechanisms by which the proteins stabilize the air-water interface are largely unexplored. Here, we systematically studied the air-water interfacial behavior (including adsorption kinetics, and interfacial dilatational and shear rheology), interfacial structures and foaming properties of mildly extracted lentil protein isolate (LPI). We compared these properties of LPI with two animal-based proteins commonly used in food industry, i.e., dairy-derived whey protein isolate (WPI) and egg-derived egg white protein isolate (EPI). The mildly extracted LPI had high protein content (85.2%), high protein solubility (91%) and high nativity, with a globulin-to-albumin ratio of 81:19. LPI adsorbed fast at the air-water interface, showing a foam overrun of 285% that is comparable with WPI and EPI. Although LPI formed interfaces with lower stiffness than EPI, it showed comparable foam half-life time (115 min) with EPI, due to the higher thickness of the interface formed by LPI, which is dominated by lentil globular protein particles with a size around 11 nm. The lentil globular proteins appear to have weaker in-plane interactions than smaller WPI molecules at the air-water interface, resulting in a pronouncedly lower interfacial stiffness and foam half-life time of LPI compared to WPI (295 min). However, the LPI-formed interface is more stretchable than the WPI-formed interface and shows less disruption in both large dilatational and shear deformations. Thus, LPI might have comparable or better performance than WPI in stabilizing foam under processing conditions. Overall, lentil proteins have good foaming properties and could be applied as an animal-based protein replacer in producing foam-based food products.

Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration.

The influence of pH, temperature, biopolymer ratio, total concentration, and ionic concentration on the interaction between egg white protein (EWP) and chitosan (CS) was investigated through turbidity, zeta potential, and state diagram in our research. In addition, phase behavior was observed under various conditions. The turbidity of EWP remained low (turbidity<0.03) and basically unchanged at a wide range of pH (4.0-8.0), while the turbidity of CS was slightly higher (turbidity<0.2) after pH 7.0 than before. Moreover, under the same conditions, a sharply rising peak pattern was observed for the complex between EWP and CS. The maximum turbidity value was observed at 55°C, and the temperature had a mild effect on turbidity. The optimum EWP to CS ratio was found to be 12:1 based on the turbidity curves and state diagrams influenced by different biopolymer mixing ratios. With the enhanced concentrations of total biopolymer, the maximum turbidity rose insignificantly above 0.1%.