Journal article
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark1
National Food Institute, Technical University of Denmark2
Aalborg University3
Technical University of Denmark4
Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark5
Department of Health Technology, Technical University of Denmark6
Bioinformatics, Department of Health Technology, Technical University of Denmark7
AI for Immunological Molecules, Bioinformatics, Department of Health Technology, Technical University of Denmark8
Research Group for Gut, Microbes and Health, National Food Institute, Technical University of Denmark9
Global focus on sustainability has accelerated research into alternative non-animal sources of food protein and functional food ingredients. Amphiphilic peptides represent a class of promising biomolecules to replace chemical emulsifiers in food emulsions. In contrast to traditional trial-and-error enzymatic hydrolysis, this study utilizes a bottom-up approach combining quantitative proteomics, bioinformatics prediction, and functional validation to identify novel emulsifier peptides from seaweed, methanotrophic bacteria, and potatoes.
In vitro functional validation reveal that all protein sources contained embedded novel emulsifier peptides comparable to or better than sodium caseinate (CAS). Thus, peptides efficiently reduced oil-water interfacial tension and generated physically stable emulsions with higher net zeta potential and smaller droplet sizes than CAS.
In silico structure modelling provided further insight on peptide structure and the link to emulsifying potential. This study clearly demonstrates the potential and broad applicability of the bottom-up approach for identification of abundant and potent emulsifier peptides.
Language: | English |
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Year: | 2021 |
Pages: | 130217 |
ISSN: | 18737072 and 03088146 |
Types: | Journal article |
DOI: | 10.1016/j.foodchem.2021.130217 |
ORCIDs: | Yesiltas, Betül , Brinch, Maja L. , Olsen, Tobias H. , Marcatili, Paolo , Hansen, Egon B. , Jacobsen, Charlotte and García-Moreno, Pedro J. |