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

Betül Yesiltas; Linea Lægsgaard; Maja L. Brinch; Egon Bech Hansen; Charlotte Jacobsen; Paolo Marcatili; Tobias Hegelund Olsen; Simon Gregersen Echers; Pedro Jesús García Moreno

Abstract

This study is part of a bigger project which aims for identifying and producing useful
peptides from available protein sources. Bioinformatics tools have been developed to
predict functional peptides, which are embedded in potato, seaweed, and single cell
proteins. Main focus was on identifying these peptides´ emulsifying activity.
In order to characterise the emulsifying activity of these peptides, their interfacial
tension was measured using a drop tensiometer. Moreover, physical stability of the 5%
fish oil-in-water emulsions produced with peptides was followed during 6 days of
storage. Droplet size, zeta potential and creaming of these emulsions were monitored
during storage.
Four peptides from potato source, 12 peptides from seaweed source and 12 peptides
from single cell source were analyzed. Results indicated that some of the peptides from
different sources provided lower interfacial tension compared to sodium caseinate as a
control. Moreover, some of the peptides from potato and seaweed sources showed
better physical activity compared to emulsions produced with sodium caseinate. These
results demonstrated that functional peptides from various sources can be good
candidates for stabilizing oil-in-water emulsions due to their emulsifying properties

Originalsprog	Engelsk
Publikationsdato	13 jun. 2019
Status	Udgivet - 13 jun. 2019
Begivenhed	30th Nordic Lipidpforum Symposium 2019 - Bygholm Park, Horsens , Danmark Varighed: 13 jun. 2019 → 15 jun. 2019

Konference

Konference	30th Nordic Lipidpforum Symposium 2019
Lokation	Bygholm Park
Land/Område	Danmark
By	Horsens
Periode	13/06/2019 → 15/06/2019

AUB Link

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1 Afsluttet

PROVIDE: Protein valorization through informatics, hydrolysis, and separation
Gregersen, S. (CoI (co-investigator)), Overgaard, M. T. (CoPI), Hansen, E. B. (PI (principal investigator)), Bang-Berthelsen, I. (Projektkoordinator), Jacobsen, C. (CoPI), García Moreno, P. J. (CoI (co-investigator)), Marcatili, P. (CoPI) & Yesiltas, B. (CoI (co-investigator))
01/09/2017 → 30/12/2022
Projekter: Projekt › Forskning

1 Foredrag og præsentationer i privat eller offentlig virksomhed

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

3 Tidsskriftartikel
1 Konferenceabstrakt til konference

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides
Olsen, T. H., Yesiltas, B., Marin, F. I., Pertseva, M., García-Moreno, P. J., Gregersen Echers, S., Overgaard, M. T., Jacobsen, C., Lund, O., Hansen, E. B. & Marcatili, P., dec. 2020, I: Scientific Reports. 10, 1, 21471.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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117 Citationer (Scopus)

88 Downloads (Pure)
Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen Echers, S., Overgaard, M. T., Andersen, M. L., Sørensen, A. D. M. & Hansen, E. B., apr. 2020, I: Food Hydrocolloids. 101, 105529.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
59 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 Echers, 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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62 Citationer (Scopus)

106 Downloads (Pure)

Citationsformater

@conference{ffd5b8ea3b6f49dbb803f7b3161b936a,

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

abstract = "This study is part of a bigger project which aims for identifying and producing usefulpeptides from available protein sources. Bioinformatics tools have been developed topredict functional peptides, which are embedded in potato, seaweed, and single cellproteins. Main focus was on identifying these peptides´ emulsifying activity.In order to characterise the emulsifying activity of these peptides, their interfacialtension was measured using a drop tensiometer. Moreover, physical stability of the 5%fish oil-in-water emulsions produced with peptides was followed during 6 days ofstorage. Droplet size, zeta potential and creaming of these emulsions were monitoredduring storage.Four peptides from potato source, 12 peptides from seaweed source and 12 peptidesfrom single cell source were analyzed. Results indicated that some of the peptides fromdifferent sources provided lower interfacial tension compared to sodium caseinate as acontrol. Moreover, some of the peptides from potato and seaweed sources showedbetter physical activity compared to emulsions produced with sodium caseinate. Theseresults demonstrated that functional peptides from various sources can be goodcandidates for stabilizing oil-in-water emulsions due to their emulsifying properties",

author = "Bet{\"u}l Yesiltas and Linea L{\ae}gsgaard and Brinch, {Maja L.} and Hansen, {Egon Bech} and Charlotte Jacobsen and Paolo Marcatili and Olsen, {Tobias Hegelund} and {Gregersen Echers}, Simon and {Garc{\'i}a Moreno}, {Pedro Jes{\'u}s}",

year = "2019",

month = jun,

day = "13",

language = "English",

note = "30th Nordic Lipidpforum Symposium 2019 ; Conference date: 13-06-2019 Through 15-06-2019",

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TY - ABST

T1 - Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.

AU - Yesiltas, Betül

AU - Lægsgaard, Linea

AU - Brinch, Maja L.

AU - Hansen, Egon Bech

AU - Jacobsen, Charlotte

AU - Marcatili, Paolo

AU - Olsen, Tobias Hegelund

AU - Gregersen Echers, Simon

AU - García Moreno, Pedro Jesús

PY - 2019/6/13

Y1 - 2019/6/13

N2 - This study is part of a bigger project which aims for identifying and producing usefulpeptides from available protein sources. Bioinformatics tools have been developed topredict functional peptides, which are embedded in potato, seaweed, and single cellproteins. Main focus was on identifying these peptides´ emulsifying activity.In order to characterise the emulsifying activity of these peptides, their interfacialtension was measured using a drop tensiometer. Moreover, physical stability of the 5%fish oil-in-water emulsions produced with peptides was followed during 6 days ofstorage. Droplet size, zeta potential and creaming of these emulsions were monitoredduring storage.Four peptides from potato source, 12 peptides from seaweed source and 12 peptidesfrom single cell source were analyzed. Results indicated that some of the peptides fromdifferent sources provided lower interfacial tension compared to sodium caseinate as acontrol. Moreover, some of the peptides from potato and seaweed sources showedbetter physical activity compared to emulsions produced with sodium caseinate. Theseresults demonstrated that functional peptides from various sources can be goodcandidates for stabilizing oil-in-water emulsions due to their emulsifying properties

AB - This study is part of a bigger project which aims for identifying and producing usefulpeptides from available protein sources. Bioinformatics tools have been developed topredict functional peptides, which are embedded in potato, seaweed, and single cellproteins. Main focus was on identifying these peptides´ emulsifying activity.In order to characterise the emulsifying activity of these peptides, their interfacialtension was measured using a drop tensiometer. Moreover, physical stability of the 5%fish oil-in-water emulsions produced with peptides was followed during 6 days ofstorage. Droplet size, zeta potential and creaming of these emulsions were monitoredduring storage.Four peptides from potato source, 12 peptides from seaweed source and 12 peptidesfrom single cell source were analyzed. Results indicated that some of the peptides fromdifferent sources provided lower interfacial tension compared to sodium caseinate as acontrol. Moreover, some of the peptides from potato and seaweed sources showedbetter physical activity compared to emulsions produced with sodium caseinate. Theseresults demonstrated that functional peptides from various sources can be goodcandidates for stabilizing oil-in-water emulsions due to their emulsifying properties

M3 - Conference abstract for conference

T2 - 30th Nordic Lipidpforum Symposium 2019

Y2 - 13 June 2019 through 15 June 2019

ER -

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

Abstract

Konference

AUB Link

Fingeraftryk

Projekter

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

Aktiviteter

PROVIDE and the Potatoes

Publikation

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization 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

Citationsformater