TY - JOUR
T1 - Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
AU - Yesiltas, Betül
AU - Gregersen, Simon
AU - Lægsgaard, Linea
AU - Brinch, Maja L.
AU - Olsen, Tobias H.
AU - Marcatili, Paolo
AU - Overgaard, Michael T.
AU - Hansen, Egon B.
AU - Jacobsen, Charlotte
AU - García-Moreno, Pedro J.
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
KW - Food bioactive peptides
KW - Quantitative proteomics
KW - Bioinformatic predictio
KW - Secondary structure
KW - Interfacial properties
KW - Emulsion physical stability
U2 - 10.1016/j.foodchem.2021.130217
DO - 10.1016/j.foodchem.2021.130217
M3 - Journal article
C2 - 34098440
SN - 0308-8146
VL - 362
JO - Food Chemistry
JF - Food Chemistry
M1 - 130217
ER -