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Can I read Physical and Oxidative Stability of Fish Oil-in-water Emulsions Stabilized with Emulsifier Peptides Derived from Seaweed, Methanotrophic Bacteria and Potato Proteins on EtoBox?

Physical and Oxidative Stability of Fish Oil-in-water Emulsions Stabilized with Emulsifier Peptides Derived from Seaweed, Methanotrophic Bacteria and Potato Proteins by Betül Yesiltas; Alyssa M. Soria Caindec; Pedro J. García-Moreno; Simon Gregersen Echers; Tobias Hegelund Olsen; Nykola C. Jones; Søren V. Hoffmann; Paolo Marcatili; Michael T. Overgaard; Egon B. Hansen; Charlotte Jacobsen is a Materials Science article available to read on EtoBox.

What is Physical and Oxidative Stability of Fish Oil-in-water Emulsions Stabilized with Emulsifier Peptides Derived from Seaweed, Methanotrophic Bacteria and Potato Proteins about?

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 dual-functionality 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 to aqueous solution. The physical stability analyses confirmed that three seaweed peptides (IDSSFDSLPTDVVRVANSSCDAVE, VGFACSGSAQTYLSFEGDNTGRGEEEVAI, and ELQVSARVTLEIEL), one of the methanotrophic bacteria peptides (KVKINETVEIKGKFHV) and two of the potato peptides (GIIPATILEFLEGQLQEVDNNKDAR and GIKGIIPAIILEFLEGQLQEVDNNKDAR) can indeed produce physically stable

Who reads Physical and Oxidative Stability of Fish Oil-in-water Emulsions Stabilized with Emulsifier Peptides Derived from Seaweed, Methanotrophic Bacteria and Potato Proteins?

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Author
Betül Yesiltas; Alyssa M. Soria Caindec; Pedro J. García-Moreno; Simon Gregersen Echers; Tobias Hegelund Olsen; Nykola C. Jones; Søren V. Hoffmann; Paolo Marcatili; Michael T. Overgaard; Egon B. Hansen; Charlotte Jacobsen
Publisher
Elsevier BV
Published
2023
Language
EN
Field
Materials Science (Physical Sciences)

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Browse all works by Betül Yesiltas; Alyssa M. Soria Caindec; Pedro J. García-Moreno; Simon Gregersen Echers; Tobias Hegelund Olsen; Nykola C. Jones; Søren V. Hoffmann; Paolo Marcatili; Michael T. Overgaard; Egon B. Hansen; Charlotte Jacobsen