Peptide emulsifiers from potato: Structure/function and targeted release

Simon Gregersen Echers*, Pedro Jesús García Moreno, Betül Yesiltas, Ali Jafarpour, Mads Bjørlie, Egon Bech Hansen, Paolo Marcatili, Charlotte Jacobsen, Nykola C Jones, Søren Vrønning Hoffmann, Reinhard Wimmer, Michael Toft Overgaard

*Corresponding author for this work

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

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Abstract

Plant proteins and derived peptides are gathering tremendous interest as green, sustainable, functional, and nutritional replacements for chemical additives in foods. If such proteins and peptides can furthermore be derived as side-streams from existing industrial processes, the techno-economical and sustainability perspectives increase further. Potato (Solanum tuberosum) is an excellent example of such a crop. Globally, the production of potato starch exceeds 3,000,000 MT annually with more than 200,000 MT of potato protein isolated as a side-stream. However, direct isolation of food-grade, functional protein is in many cases regarded cost-ineffective.
Through amphiphilicity-based bioinformatic prediction, a large number of peptide emulsifiers embedded in abundant potato proteins were identified and validated in vitro. Amongst these, especially one peptide (γ1), derived from the storage protein patatin, showed exceptional emulsifying properties. Patatin, however, it is not a single protein, but a family of highly homologous isoforms, thereby introducing natural variability in obtainable peptides. Using bottom-up proteomics and in silico sequence analysis, we identified numerous natural γ1 variants, which were produced synthetically and investigated for interfacial properties and physical stability of emulsions during storage. Furthermore, the interfacial conformation of the peptides was investigated by SRCD and supplemented by NMR and benchtop CD for selected peptides in micellar model systems. Through these investigations, we provide novel insight on structure/function relationship of amphipathic, α-helical peptide emulsifiers but are also able to evaluate the full potential of using γ1 and variants as peptide emulsifiers in food. Ultimately, this knowledge was employed to design a scalable and targeted enzymatic hydrolysis, using in silico proteolysis. The process resulted in a hydrolysate with improved emulsifying properties compared to other potato protein hydrolysates and used as emulsifier in efficient microencapsulation of fish oil through spray-drying resulting in capsules with high physical and oxidative stability during storage.
Original languageEnglish
Publication date22 Sept 2022
Publication statusPublished - 22 Sept 2022
Event2nd NIZO Plant Protein Functionality Conference - Online, Netherlands
Duration: 11 Oct 202213 Oct 2022
https://www.nizoplantproteinconference.com/

Conference

Conference2nd NIZO Plant Protein Functionality Conference
LocationOnline
Country/TerritoryNetherlands
Period11/10/202213/10/2022
Internet address

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