Journal article
Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark1
Research Group for Gut, Microbes and Health, National Food Institute, Technical University of Denmark2
National Food Institute, Technical University of Denmark3
Aalborg University4
Technical University of Denmark5
AI for Immunological Molecules, Bioinformatics, Department of Health Technology, Technical University of Denmark6
Bioinformatics, Department of Health Technology, Technical University of Denmark7
Immunoinformatics and Machine Learning, Bioinformatics, Department of Health Technology, Technical University of Denmark8
Department of Health Technology, Technical University of Denmark9
University of Copenhagen10
...and 0 moreIn this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein. Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers.
Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18-29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13-15 amino acids.
In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.
Language: | English |
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Publisher: | Nature Publishing Group UK |
Year: | 2020 |
Pages: | 690 |
ISSN: | 20452322 |
Types: | Journal article |
DOI: | 10.1038/s41598-019-57229-6 |
ORCIDs: | García Moreno, Pedro Jesús , Olsen, Tobias Hegelund , Marcatili, Paolo , Hansen, Egon Bech , Jacobsen, Charlotte and 0000-0003-4694-486X |