Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins Yesiltas, Betül García Moreno, Pedro Jesús Emulsifier Antioxidant Alternative proteins SRCD Low fat emulsions Proteomics. Bioinformatics This study investigated the emulsifying and antioxidant activity of 10 peptides derived from seaweed, methanotrophic bacteria, and potatoes, which were identified as emulsifiers using quantitative proteomics and predictive bioinformatics. The factors (e.g., interfacial properties, secondary structure, net charge) behind the dualfunctionality of peptides were characterized and related to peptides’ ability to provide physical and oxidative stability in 5 % fish oil-in-water emulsions during 10 days of storage. The secondary structure of some of the peptides changed from highly disordered to more α-helical (GIIPATILEFLEGQLQEVDNNKDAR and GIIPGTILEFLEGQLQK) or β-strand (VGFACSGSAQTYLSFEGDNTGRGEEEVAI, ELQVSARVTLEIEL, KVKINETVEIKGKFHV, RSPQKKESDMMKATKFAVVLMAAGLTVGCA) structures when adsorbed at the oil-water interface in comparison 2023-06-27T08:29:59Z 2023-06-27T08:29:59Z 2023-01-30 journal article B. Yesiltas et al. Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins. Colloids and Surfaces A: Physicochemical and Engineering Aspects 663 (2023) 131069[https://doi.org/10.1016/j.colsurfa.2023.131069] https://hdl.handle.net/10481/82862 10.1016/j.colsurfa.2023.131069 eng http://creativecommons.org/licenses/by/4.0/ open access Atribución 4.0 Internacional Elsevier