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

Pedro J. García-Moreno; Charlotte Jacobsen; Paolo Marcatili; Simon Gregersen; Michael T. Overgaard; Mogens Larsen Andersen; Ann Dorit M. Sørensen; Egon B. Hansen

doi:10.1016/j.foodhyd.2019.105529

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

Pedro J. García-Moreno^*, Charlotte Jacobsen, Paolo Marcatili, Simon Gregersen, Michael T. Overgaard, Mogens Larsen Andersen, Ann Dorit M. Sørensen, Egon B. Hansen

^*Kontaktforfatter

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

7 Citationer (Scopus)

Originalsprog	Engelsk
Artikelnummer	105529
Tidsskrift	Food Hydrocolloids
Vol/bind	101
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2019.105529
Status	Udgivet - apr. 2020

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10.1016/j.foodhyd.2019.105529

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1 Igangværende

PROVIDE: Protein valorization through informatics, hydrolysis, and separation
Gregersen, S., Overgaard, M. T., Hansen, E. B., Bang-Berthelsen, I., Jacobsen, C., García Moreno, P. J. & Marcatili, P.
Department of Chemistry and Bioscience, Faculty of Engineering and Sciences , Aalborg University , Aalborg , Denmark.
01/09/2017 → 30/09/2022
Projekter: Projekt › Forskning

1 Foredrag og præsentationer i privat eller offentlig virksomhed

PROVIDE and the Potatoes
Simon Gregersen (Foredragsholder)
10 feb. 2021
Aktivitet: Foredrag og mundtlige bidrag › Foredrag og præsentationer i privat eller offentlig virksomhed

7 Citationer
3 Konferenceabstrakt til konference
2 Tidsskriftartikel

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
García Moreno, P. J., Yang, J., Gregersen, S., Jones, N. C., Berton-Carabin, C. C., Sagis, L. M. C., Hoffmann, S. V., Marcatili, P., Overgaard, M. T., Hansen, E. B. & Jacobsen, C., 19 jan. 2021, I: Food Hydrocolloids. 115, 13 s., 106605.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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 tidsskrift › Tidsskriftartikel › Forskning › peer review

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5 Citationer (Scopus)

2 Downloads (Pure)
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/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review

Citationsformater

@article{f2f5d709c97144188a8e8b99918dbf22,

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

keywords = "Electron spin resonance, Interfacial tension, Omega-3, Oxidative stability, Oxygraph, Physical stability",

author = "Garc{\'i}a-Moreno, {Pedro J.} and Charlotte Jacobsen and Paolo Marcatili and Simon Gregersen and Overgaard, {Michael T.} and Andersen, {Mogens Larsen} and S{\o}rensen, {Ann Dorit M.} and Hansen, {Egon B.}",

year = "2020",

month = apr,

doi = "10.1016/j.foodhyd.2019.105529",

language = "English",

volume = "101",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

Emulsifying peptides from potato protein predicted by bioinformatics : Stabilization of fish oil-in-water emulsions. / García-Moreno, Pedro J.; Jacobsen, Charlotte; Marcatili, Paolo; Gregersen, Simon ; Overgaard, Michael T.; Andersen, Mogens Larsen; Sørensen, Ann Dorit M.; Hansen, Egon B.

I: Food Hydrocolloids, Bind 101, 105529, 04.2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

TY - JOUR

T1 - Emulsifying peptides from potato protein predicted by bioinformatics

T2 - Stabilization of fish oil-in-water emulsions

AU - García-Moreno, Pedro J.

AU - Jacobsen, Charlotte

AU - Marcatili, Paolo

AU - Gregersen, Simon

AU - Overgaard, Michael T.

AU - Andersen, Mogens Larsen

AU - Sørensen, Ann Dorit M.

AU - Hansen, Egon B.

PY - 2020/4

Y1 - 2020/4

KW - Electron spin resonance

KW - Interfacial tension

KW - Omega-3

KW - Oxidative stability

KW - Oxygraph

KW - Physical stability

UR - http://www.scopus.com/inward/record.url?scp=85075265809&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2019.105529

DO - 10.1016/j.foodhyd.2019.105529

M3 - Journal article

AN - SCOPUS:85075265809

VL - 101

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105529

ER -

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

Adgang til dokumentet

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

PROVIDE and the Potatoes

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

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

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.

Citationsformater