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, Pedro Jesús García Moreno

*Corresponding author

Research output: Contribution to conference without publisher/journalConference abstract for conferenceResearchpeer-review

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
Original languageEnglish
Publication date13 Jun 2019
Publication statusPublished - 13 Jun 2019
Event30th Nordic Lipidpforum Symposium 2019 - Bygholm Park, Horsens , Denmark
Duration: 13 Jun 201915 Jun 2019

Conference

Conference30th Nordic Lipidpforum Symposium 2019
LocationBygholm Park
CountryDenmark
CityHorsens
Period13/06/201915/06/2019

Fingerprint

single cell protein
emulsifying properties
macroalgae
potatoes
peptides
emulsions
sodium caseinate
emulsifying
creaming
tensiometers
droplet size
surface tension
fish oils
bioinformatics
physical activity
protein sources

Cite this

Yesiltas, B., Lægsgaard, L., Brinch, M. L., Hansen, E. B., Jacobsen, C., Marcatili, P., ... García Moreno, P. J. (2019). Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.. Abstract from 30th Nordic Lipidpforum Symposium 2019, Horsens , Denmark.
Yesiltas, Betül ; Lægsgaard, Linea ; Brinch, Maja L. ; Hansen, Egon Bech ; Jacobsen, Charlotte ; Marcatili, Paolo ; Olsen, Tobias Hegelund ; Gregersen, Simon ; García Moreno, Pedro Jesús. / Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties. Abstract from 30th Nordic Lipidpforum Symposium 2019, Horsens , Denmark.
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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 Simon Gregersen and {Garc{\'i}a Moreno}, {Pedro Jes{\'u}s}",
year = "2019",
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note = "30th Nordic Lipidpforum Symposium 2019 ; Conference date: 13-06-2019 Through 15-06-2019",

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Yesiltas, B, Lægsgaard, L, Brinch, ML, Hansen, EB, Jacobsen, C, Marcatili, P, Olsen, TH, Gregersen, S & García Moreno, PJ 2019, 'Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.', 30th Nordic Lipidpforum Symposium 2019, Horsens , Denmark, 13/06/2019 - 15/06/2019.

Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties. / Yesiltas, Betül; Lægsgaard, Linea; Brinch, Maja L.; Hansen, Egon Bech; Jacobsen, Charlotte; Marcatili, Paolo; Olsen, Tobias Hegelund; Gregersen, Simon; García Moreno, Pedro Jesús.

2019. Abstract from 30th Nordic Lipidpforum Symposium 2019, Horsens , Denmark.

Research output: Contribution to conference without publisher/journalConference abstract for conferenceResearchpeer-review

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, 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

ER -

Yesiltas B, Lægsgaard L, Brinch ML, Hansen EB, Jacobsen C, Marcatili P et al. Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.. 2019. Abstract from 30th Nordic Lipidpforum Symposium 2019, Horsens , Denmark.