Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Betül Yesiltas; Simon Gregersen; Linea Lægsgaard; Maja L. Brinch; Tobias H. Olsen; Paolo Marcatili; Michael T. Overgaard; Egon B. Hansen; Charlotte Jacobsen; Pedro J. García-Moreno

doi:10.1016/j.foodchem.2021.130217

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Betül Yesiltas^*, Simon Gregersen^*, Linea Lægsgaard, Maja L. Brinch, Tobias H. Olsen, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen, Pedro J. García-Moreno^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

8 Citations (Scopus)

9 Downloads (Pure)

Original language	English
Article number	130217
Journal	Food Chemistry
Volume	362
Number of pages	12
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2021.130217
Publication status	Published - 15 Nov 2021

Bibliographical note

Keywords

Bioinformatic prediction
Emulsion physical stability
Food bioactive peptides
Interfacial properties
Quantitative proteomics
Secondary structure

Access to Document

10.1016/j.foodchem.2021.130217Licence: CC BY 4.0

Open Access versionFinal published version, 2.24 MBLicence: CC BY 4.0

Cite this

Yesiltas, B., Gregersen, S., Lægsgaard, L., Brinch, M. L., Olsen, T. H., Marcatili, P., Overgaard, M. T., Hansen, E. B., Jacobsen, C., & García-Moreno, P. J. (2021). Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics. Food Chemistry, 362, [130217]. https://doi.org/10.1016/j.foodchem.2021.130217

@article{85b041e7bf3f4c4187cb493d3701f94e,

title = "Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics",

keywords = "Bioinformatic prediction, Emulsion physical stability, Food bioactive peptides, Interfacial properties, Quantitative proteomics, Secondary structure",

author = "Bet{\"u}l Yesiltas and Simon Gregersen and Linea L{\ae}gsgaard and Brinch, {Maja L.} and Olsen, {Tobias H.} and Paolo Marcatili and Overgaard, {Michael T.} and Hansen, {Egon B.} and Charlotte Jacobsen and Garc{\'i}a-Moreno, {Pedro J.}",

year = "2021",

month = nov,

day = "15",

doi = "10.1016/j.foodchem.2021.130217",

language = "English",

volume = "362",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

Yesiltas, B, Gregersen, S, Lægsgaard, L, Brinch, ML, Olsen, TH, Marcatili, P, Overgaard, MT, Hansen, EB, Jacobsen, C & García-Moreno, PJ 2021, 'Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics', Food Chemistry, vol. 362, 130217. https://doi.org/10.1016/j.foodchem.2021.130217

TY - JOUR

T1 - Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

AU - Yesiltas, Betül

AU - Gregersen, Simon

AU - Lægsgaard, Linea

AU - Brinch, Maja L.

AU - Olsen, Tobias H.

AU - Marcatili, Paolo

AU - Overgaard, Michael T.

AU - Hansen, Egon B.

AU - Jacobsen, Charlotte

AU - García-Moreno, Pedro J.

PY - 2021/11/15

Y1 - 2021/11/15

KW - Bioinformatic prediction

KW - Emulsion physical stability

KW - Food bioactive peptides

KW - Interfacial properties

KW - Quantitative proteomics

KW - Secondary structure

UR - http://www.scopus.com/inward/record.url?scp=85108097413&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2021.130217

DO - 10.1016/j.foodchem.2021.130217

M3 - Journal article

C2 - 34098440

AN - SCOPUS:85108097413

VL - 362

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 130217

ER -

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

Microbial proteins: Moving from feed to food applications aided by proteomics and bioinformatics

Applying Quantitative Proteomics for Evaluation of Protein Quality, Nutritional Value, and Extraction Methods in Side-Streams of Industrial Carrageenan Production from the Red Seaweed Eucheuma denticulatum (Spinosum)

Microbial proteins: Moving from feed to food applications aided by proteomics and bioinformatics

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

Methonotrophic Biomass Quant BUP part2

Methonotrophic Biomass Quant BUP

Cite this

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Projects

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

Activities

Microbial proteins: Moving from feed to food applications aided by proteomics and bioinformatics

Research output

Applying Quantitative Proteomics for Evaluation of Protein Quality, Nutritional Value, and Extraction Methods in Side-Streams of Industrial Carrageenan Production from the Red Seaweed Eucheuma denticulatum (Spinosum)

Microbial proteins: Moving from feed to food applications aided by proteomics and bioinformatics

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

Datasets

Methonotrophic Biomass Quant BUP part2

Methonotrophic Biomass Quant BUP

Cite this