Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

Pedro Jesús García Moreno*, Charlotte Jacobsen, Paolo Marcatili, Simon Gregersen, Michael T. Overgaard, Mogens L. Andersen, Ann-Dorit Moltke Sørensen, Egon Bech Hansen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

This work investigated the use of bioinformatics to predict emulsifying peptides embedded in patatin proteins from potato (Solanum tuberosum). Six peptides (23–29 amino acids) with potentially different predominant structure at the oil/water interface (e.g. α-helix, β-strand or unordered) were identified within patatin sequences. The interfacial tension between peptides solutions and fish oil as well as the physical and oxidative stability of 5 wt% fish oil-in-water emulsions (pH 7) stabilized with synthetic predicted peptides were evaluated. The peptides predicted to have lower amphiphilic score (α1 and α2) led to emulsions with creaming after production and with low oxidative stability. On the other hand, a half hydrophobic and half hydrophilic peptide (γ1), which was predicted to have the highest amphiphilic score, showed a superior ability to reduce interfacial tension (even when compared to casein). γ1-Stabilized emulsion was physically stable during storage (48 h at 50 °C) and presented the lowest droplet size (D4,3 = 0.518 ± 0.011 μm). Electron spin resonance (ESR) and Oxygraph results indicated that the type of synthetic peptide used also affected the oxidative stability of fish oil-in-water emulsions differently. Therefore, this study shows the potential of using bioinformatics to predict emulsifying peptides, reducing time and cost of extensive screening hydrolysis processes.
Original languageEnglish
Article number105529
JournalFood Hydrocolloids
Volume101
Number of pages11
ISSN0268-005X
DOIs
Publication statusPublished - 2020

Keywords

  • Omega-3
  • Physical stability
  • Oxidative stability
  • Interfacial tension
  • Electron spin resonance
  • Oxygraph

Cite this

@article{ff39062065964d6e8676b29abc9e8df3,
title = "Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions",
abstract = "This work investigated the use of bioinformatics to predict emulsifying peptides embedded in patatin proteins from potato (Solanum tuberosum). Six peptides (23–29 amino acids) with potentially different predominant structure at the oil/water interface (e.g. α-helix, β-strand or unordered) were identified within patatin sequences. The interfacial tension between peptides solutions and fish oil as well as the physical and oxidative stability of 5 wt{\%} fish oil-in-water emulsions (pH 7) stabilized with synthetic predicted peptides were evaluated. The peptides predicted to have lower amphiphilic score (α1 and α2) led to emulsions with creaming after production and with low oxidative stability. On the other hand, a half hydrophobic and half hydrophilic peptide (γ1), which was predicted to have the highest amphiphilic score, showed a superior ability to reduce interfacial tension (even when compared to casein). γ1-Stabilized emulsion was physically stable during storage (48 h at 50 °C) and presented the lowest droplet size (D4,3 = 0.518 ± 0.011 μm). Electron spin resonance (ESR) and Oxygraph results indicated that the type of synthetic peptide used also affected the oxidative stability of fish oil-in-water emulsions differently. Therefore, this study shows the potential of using bioinformatics to predict emulsifying peptides, reducing time and cost of extensive screening hydrolysis processes.",
keywords = "Omega-3, Physical stability, Oxidative stability, Interfacial tension, Electron spin resonance, Oxygraph",
author = "{Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and Charlotte Jacobsen and Paolo Marcatili and Simon Gregersen and Overgaard, {Michael T.} and Andersen, {Mogens L.} and S{\o}rensen, {Ann-Dorit Moltke} and Hansen, {Egon Bech}",
year = "2020",
doi = "10.1016/j.foodhyd.2019.105529",
language = "English",
volume = "101",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions. / García Moreno, Pedro Jesús; Jacobsen, Charlotte; Marcatili, Paolo; Gregersen, Simon; Overgaard, Michael T.; Andersen, Mogens L.; Sørensen, Ann-Dorit Moltke ; Hansen, Egon Bech.

In: Food Hydrocolloids, Vol. 101, 105529, 2020.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

AU - García Moreno, Pedro Jesús

AU - Jacobsen, Charlotte

AU - Marcatili, Paolo

AU - Gregersen, Simon

AU - Overgaard, Michael T.

AU - Andersen, Mogens L.

AU - Sørensen, Ann-Dorit Moltke

AU - Hansen, Egon Bech

PY - 2020

Y1 - 2020

N2 - This work investigated the use of bioinformatics to predict emulsifying peptides embedded in patatin proteins from potato (Solanum tuberosum). Six peptides (23–29 amino acids) with potentially different predominant structure at the oil/water interface (e.g. α-helix, β-strand or unordered) were identified within patatin sequences. The interfacial tension between peptides solutions and fish oil as well as the physical and oxidative stability of 5 wt% fish oil-in-water emulsions (pH 7) stabilized with synthetic predicted peptides were evaluated. The peptides predicted to have lower amphiphilic score (α1 and α2) led to emulsions with creaming after production and with low oxidative stability. On the other hand, a half hydrophobic and half hydrophilic peptide (γ1), which was predicted to have the highest amphiphilic score, showed a superior ability to reduce interfacial tension (even when compared to casein). γ1-Stabilized emulsion was physically stable during storage (48 h at 50 °C) and presented the lowest droplet size (D4,3 = 0.518 ± 0.011 μm). Electron spin resonance (ESR) and Oxygraph results indicated that the type of synthetic peptide used also affected the oxidative stability of fish oil-in-water emulsions differently. Therefore, this study shows the potential of using bioinformatics to predict emulsifying peptides, reducing time and cost of extensive screening hydrolysis processes.

AB - This work investigated the use of bioinformatics to predict emulsifying peptides embedded in patatin proteins from potato (Solanum tuberosum). Six peptides (23–29 amino acids) with potentially different predominant structure at the oil/water interface (e.g. α-helix, β-strand or unordered) were identified within patatin sequences. The interfacial tension between peptides solutions and fish oil as well as the physical and oxidative stability of 5 wt% fish oil-in-water emulsions (pH 7) stabilized with synthetic predicted peptides were evaluated. The peptides predicted to have lower amphiphilic score (α1 and α2) led to emulsions with creaming after production and with low oxidative stability. On the other hand, a half hydrophobic and half hydrophilic peptide (γ1), which was predicted to have the highest amphiphilic score, showed a superior ability to reduce interfacial tension (even when compared to casein). γ1-Stabilized emulsion was physically stable during storage (48 h at 50 °C) and presented the lowest droplet size (D4,3 = 0.518 ± 0.011 μm). Electron spin resonance (ESR) and Oxygraph results indicated that the type of synthetic peptide used also affected the oxidative stability of fish oil-in-water emulsions differently. Therefore, this study shows the potential of using bioinformatics to predict emulsifying peptides, reducing time and cost of extensive screening hydrolysis processes.

KW - Omega-3

KW - Physical stability

KW - Oxidative stability

KW - Interfacial tension

KW - Electron spin resonance

KW - Oxygraph

U2 - 10.1016/j.foodhyd.2019.105529

DO - 10.1016/j.foodhyd.2019.105529

M3 - Journal article

VL - 101

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105529

ER -