Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics Yesiltas, Betül García Moreno, Pedro Jesús Food bioactive peptides Quantitative proteomics Bioinformatic prediction Secondary structure Interfacial properties Emulsion physical stability This work was part of Protein valorization through informatics, hydrolysis, and separation (PROVIDE) project, which is supported by Innovation Fund Denmark (grant number: 7045-00021B). We also acknowledge the companies involved in this study and provided samples: CP Kelco (Lille Skensved, Denmark), Unibio A/S (Odense, Denmark), KMC Kartoffelmelcentralen amba (Brande, Denmark) and AKV Langholt amba (Langholt, Denmark). 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. 2021-07-29T07:40:10Z 2021-07-29T07:40:10Z 2021-05-26 info:eu-repo/semantics/article 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] http://hdl.handle.net/10481/69962 10.1016/j.foodchem.2021.130217 eng http://creativecommons.org/licenses/by/3.0/es/ info:eu-repo/semantics/openAccess Atribución 3.0 España Elsevier