Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins
Metadatos
Mostrar el registro completo del ítemEditorial
Elsevier
Materia
Emulsifier Antioxidant Alternative proteins SRCD Low fat emulsions Proteomics. Bioinformatics
Fecha
2023-01-30Referencia bibliográfica
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]
Patrocinador
Innovation Fund Denmark (Grant no.: 7045-00021B)Resumen
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