@misc{10481/75118,
year = {2022},
month = {3},
url = {http://hdl.handle.net/10481/75118},
abstract = {In this study, we used a combination of quantitative proteomics and bioinformatic prediction for identifying
novel antioxidant peptides. Thirty-five peptides from potato, seaweed, microbial, and spinach proteins were
investigated. Based on high DPPH radical scavenging activity (IC50 ≤ 16 mg/mL), metal chelation activity,
isoelectric point, and high relative abundance in the parent protein sources, 11 peptides were selected. Lipid
oxidation retardation was evaluated in 5% fish oil-in-water emulsions stabilized with Tween 20, where emulsion
physical stability was unaffected by peptide addition. The secondary structure of selected peptides was similar in
the aqueous solution and emulsions, as confirmed by synchrotron radiation circular dichroism spectroscopy. The
emulsions containing the selected peptides had lower levels of hydroperoxides and volatile compounds during
storage compared to the control (without peptide). This study contributes to elucidating the effect of antioxidant
peptides in emulsions and demonstrates the ability of quantitative proteomics and bioinformatics prediction to
identify peptides with strong antioxidant properties.},
organization = {Innovation Fund Denmark	7045-00021B},
organization = {ISA, Centre for Storage Ring Facilities in Aarhus, Denmark	ISA-20-1005},
publisher = {Elsevier},
keywords = {Lipid oxidation},
keywords = {Low fat emulsions},
keywords = {Bioactive peptides},
keywords = {Bioinformatics},
keywords = {Secondary structure},
keywords = {SRCD},
title = {Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions},
doi = {10.1016/j.foodchem.2022.132699},
author = {Yesiltas, Betül and García Moreno, Pedro Jesús},
}