Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
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AuthorGarcía Moreno, Pedro Jesús
Interfacial propertiesEnzymatic hydrolysisProtein hydrolysatesEmulsionsPhysical stabilityOxidative stability
García-Moreno, P. J., Yesiltas, B., Echers, S. G., Marcatili, P., Overgaard, M. T., Hansen, E. B., & Jacobsen, C. (2023). Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics. Current Opinion in Food Science, 101039.
SponsorshipInnovation Fund Denmark (Grant nr: 7045-00021B, PROVIDE project)
Food industry aims to develop novel protein-based emulsifiers from sustainable sources (e.g. plants, seaweed/microalgae, microbial, and insects) to satisfy the clean-label demand by consumers. Enzymatic hydrolysis releases peptides with enhanced surface properties compared with the parent alternative proteins. Traditionally, a trial-and-error top-down approach, which requires extensive costs in screening analyses, has been carried out to produce emulsifying peptides. This review presents the recent advances in a novel and fundamentally orthogonal bottom-up strategy, facilitated by quantitative proteomics and bioinformatic functional prediction, to produce emulsifying peptides by targeted enzymatic hydrolysis based on in silico proteolysis. Moreover, new insights on the relation between interfacial properties of peptides and emulsifying activity, as well as impact on stability of wet and dried emulsions, are discussed.