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 for this work

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


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


Conference30th Nordic Lipidpforum Symposium 2019
LocationBygholm Park


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