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 Bech 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 Bech Hansen

^*Corresponding author for this work

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

21 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

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 Bech}",

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 Bech.

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 Bech

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

Other files and links

Fingerprint

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

PROVIDE and the Potatoes

Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties

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)

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

Cite this

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

Keywords

Access to Document

Other files and links

Fingerprint

Projects

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

Activities

PROVIDE and the Potatoes

Research output

Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties

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)

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

Cite this