Protein valorization through informatics, hydrolysis, and separation

  • Gregersen, Simon (PI (principal investigator))
  • Overgaard, Michael Toft (Projektansøger)
  • Hansen, Egon Bech (Projektleder)
  • Bang-Berthelsen, Iben (Projektkoordinator)
  • Jacobsen, Charlotte (PI (principal investigator))
  • García Moreno, Pedro Jesús (PI (principal investigator))
  • Marcatili, Paolo (PI (principal investigator))

Publikation

  • 5 Konferenceabstrakt til konference
  • 2 Tidsskriftartikel
2020

Characterizing patatin specific protease activity by high-throughput homo-FRET assay and mass spectrometry

Friis Christensen, L., Gregersen, S., Overgaard, M. T. & Hansen, E. B., 28 jan. 2020.

Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen, S., Overgaard, M. T., Andersen, M. L., Sørensen, A. D. M. & Hansen, E. B., apr. 2020, I : Food Hydrocolloids. 101, 105529.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

4 Citationer (Scopus)

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

García Moreno, P. J., Gregersen, S., Nedamani, E., Olsen, T. H., Marcatili, P., Overgaard, M. T., Andersen, M. L., Hansen, E. B. & Jacobsen, C., 20 jan. 2020, I : Scientific Reports. 10, 1, 22 s., 690.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Åben adgang
4 Citationer (Scopus)

Insight into the structure/function relationship in amphipathic, α-helical peptide emulsifiers: A study of a highly potent peptide emulsifier derived from potato storage proteins and its natural isoforms.

Gregersen, S., García Moreno, P. J., Yesiltas, B., Hansen, E. B., Marcatili, P., Jacobsen, C., Jones, N. C., Hoffmann, S. V., Wimmer, R. & Overgaard, M. T., 22 jan. 2020.

Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review

2019

A comparative study on enzymatic hydrolysis of potato protein powder; efficiency and functionality

Jafarpour, A., Jacobsen, C., Gregersen, S. & Hansen, E. B., 12 nov. 2019.

Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review

Fil
4 Downloads (Pure)

Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.

Yesiltas, B., Lægsgaard, L., Brinch, M. L., Hansen, E. B., Jacobsen, C., Marcatili, P., Olsen, T. H., Gregersen, S. & García Moreno, P. J., 13 jun. 2019.

Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review

Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions

García Moreno, P. J., Nedamani, E., Olsen, T. H., Marcatili, P., Gregersen, S., Jones, N. C., Hoffmann, S. V., Overgaard, M. T., Hansen, E. B. & Jacobsen, C., 7 jul. 2019.

Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review