Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
Metadatos
Afficher la notice complèteEditorial
Elsevier
Materia
Food bioactive peptides Quantitative proteomics Bioinformatic prediction Secondary structure Interfacial properties Emulsion physical stability
Date
2021-05-26Referencia bibliográfica
Betül Yesiltas... [et al.]. Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics, Food Chemistry, Volume 362, 2021, 130217, ISSN 0308-8146, [https://doi.org/10.1016/j.foodchem.2021.130217]
Patrocinador
Innovation Fund Denmark 7045-00021BRésumé
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.