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

^*Corresponding author

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

4 Citations (Scopus)

Original language	English
Article number	105529
Journal	Food Hydrocolloids
Volume	101
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2019.105529
Publication status	Published - Apr 2020

Keywords

Electron spin resonance
Interfacial tension
Omega-3
Oxidative stability
Oxygraph
Physical stability

Access to Document

10.1016/j.foodhyd.2019.105529

Link to publication in Scopus

Fingerprint Dive into the research topics of 'Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions'. Together they form a unique fingerprint.

1 Active

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
Project: Research

4 Citations
3 Conference abstract for conference
1 Journal article

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, In : Scientific Reports. 10, 1, 22 p., 690.
Research output: Contribution to journal › Journal article › Research › peer-review

Open Access
4 Citations (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.
Research output: Contribution to conference without publisher/journal › Conference abstract for conference › Research › peer-review
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.
Research output: Contribution to conference without publisher/journal › Conference abstract for conference › Research › peer-review

Cite this

@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.

In: Food Hydrocolloids, Vol. 101, 105529, 04.2020.

Research output: Contribution to journal › Journal article › Research › 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

Keywords

Access to Document

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

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.

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

Cite this