Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions

Pedro Jesús García Moreno, Elham Ranjbar Nedamani, Tobias H. Olsen, Paolo Marcatili, Simon Gregersen, Nykola C. Jones, Søren V. Hoffmann, Michael T. Overgaard, Egon Bech Hansen, Charlotte Jacobsen

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

Abstract

Bioinformatics was used to identify emulsifying peptides embedded within the structure of potato protein. This reduced time and cost of extensive screening hydrolysis processes. Up to 40 synthetic peptides having between 10 and 29 amino acids, different net charge and potential different conformation at the interface (e.g. a-helix, b-sheet and unordered) were tested in this study. First, interfacial tension measurements and evaluation of the physical stability of 5wt.% fish oil-in-water emulsions (e.g. zeta potential, droplet size during storage) were carried out in order to select the best performing peptides. Secondly, Synchrotron Radiation Circular Dichroism (SRCD) was used to study the conformation at the oil/water interface of the selected peptides. Finally, the oxidative stability of fish oil-in-water emulsions stabilized with the selected peptides was evaluated by using Electron Spin Resonance (ESR) and determination of hydroperoxides and secondary volatile oxidation products. The results indicated that up to five peptides showed similar or superior emulsifying activity when compared to sodium caseinate (e.g. based on interfacial tension measurements and droplet size of the emulsions). Thus, this work shows the feasibility of using bioinformatics to identify plant-based emulsifiers embedded in potato protein, which could be employed to stabilize omega-3 delivery emulsions.
Original languageEnglish
Publication date2019
Publication statusPublished - 2019
Event8th International Symposium on "Delivery of Funcionality in Complex Food Systems" - Porto, Portugal
Duration: 7 Jul 201910 Jul 2019
Conference number: 8

Conference

Conference8th International Symposium on "Delivery of Funcionality in Complex Food Systems"
Number8
CountryPortugal
CityPorto
Period07/07/201910/07/2019

Cite this

García Moreno, P. J., Ranjbar Nedamani, E., Olsen, T. H., Marcatili, P., Gregersen, S., Jones, N. C., ... Jacobsen, C. (2019). Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions. Abstract from 8th International Symposium on "Delivery of Funcionality in Complex Food Systems", Porto, Portugal.
García Moreno, Pedro Jesús ; Ranjbar Nedamani, Elham ; Olsen, Tobias H. ; Marcatili, Paolo ; Gregersen, Simon ; Jones, Nykola C. ; Hoffmann, Søren V. ; Overgaard, Michael T. ; Hansen, Egon Bech ; Jacobsen, Charlotte. / Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions. Abstract from 8th International Symposium on "Delivery of Funcionality in Complex Food Systems", Porto, Portugal.
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title = "Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions",
abstract = "Bioinformatics was used to identify emulsifying peptides embedded within the structure of potato protein. This reduced time and cost of extensive screening hydrolysis processes. Up to 40 synthetic peptides having between 10 and 29 amino acids, different net charge and potential different conformation at the interface (e.g. a-helix, b-sheet and unordered) were tested in this study. First, interfacial tension measurements and evaluation of the physical stability of 5wt.{\%} fish oil-in-water emulsions (e.g. zeta potential, droplet size during storage) were carried out in order to select the best performing peptides. Secondly, Synchrotron Radiation Circular Dichroism (SRCD) was used to study the conformation at the oil/water interface of the selected peptides. Finally, the oxidative stability of fish oil-in-water emulsions stabilized with the selected peptides was evaluated by using Electron Spin Resonance (ESR) and determination of hydroperoxides and secondary volatile oxidation products. The results indicated that up to five peptides showed similar or superior emulsifying activity when compared to sodium caseinate (e.g. based on interfacial tension measurements and droplet size of the emulsions). Thus, this work shows the feasibility of using bioinformatics to identify plant-based emulsifiers embedded in potato protein, which could be employed to stabilize omega-3 delivery emulsions.",
author = "{Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and {Ranjbar Nedamani}, Elham and Olsen, {Tobias H.} and Paolo Marcatili and Simon Gregersen and Jones, {Nykola C.} and Hoffmann, {S{\o}ren V.} and Overgaard, {Michael T.} and Hansen, {Egon Bech} and Charlotte Jacobsen",
year = "2019",
language = "English",
note = "8th International Symposium on {"}Delivery of Funcionality in Complex Food Systems{"} ; Conference date: 07-07-2019 Through 10-07-2019",

}

García Moreno, PJ, Ranjbar Nedamani, E, Olsen, TH, Marcatili, P, Gregersen, S, Jones, NC, Hoffmann, SV, Overgaard, MT, Hansen, EB & Jacobsen, C 2019, 'Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions' 8th International Symposium on "Delivery of Funcionality in Complex Food Systems", Porto, Portugal, 07/07/2019 - 10/07/2019, .

Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions. / García Moreno, Pedro Jesús; Ranjbar Nedamani, Elham ; Olsen, Tobias H.; Marcatili, Paolo; Gregersen, Simon; Jones, Nykola C.; Hoffmann, Søren V.; Overgaard, Michael T.; Hansen, Egon Bech; Jacobsen, Charlotte.

2019. Abstract from 8th International Symposium on "Delivery of Funcionality in Complex Food Systems", Porto, Portugal.

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

TY - ABST

T1 - Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions

AU - García Moreno, Pedro Jesús

AU - Ranjbar Nedamani, Elham

AU - Olsen, Tobias H.

AU - Marcatili, Paolo

AU - Gregersen, Simon

AU - Jones, Nykola C.

AU - Hoffmann, Søren V.

AU - Overgaard, Michael T.

AU - Hansen, Egon Bech

AU - Jacobsen, Charlotte

PY - 2019

Y1 - 2019

N2 - Bioinformatics was used to identify emulsifying peptides embedded within the structure of potato protein. This reduced time and cost of extensive screening hydrolysis processes. Up to 40 synthetic peptides having between 10 and 29 amino acids, different net charge and potential different conformation at the interface (e.g. a-helix, b-sheet and unordered) were tested in this study. First, interfacial tension measurements and evaluation of the physical stability of 5wt.% fish oil-in-water emulsions (e.g. zeta potential, droplet size during storage) were carried out in order to select the best performing peptides. Secondly, Synchrotron Radiation Circular Dichroism (SRCD) was used to study the conformation at the oil/water interface of the selected peptides. Finally, the oxidative stability of fish oil-in-water emulsions stabilized with the selected peptides was evaluated by using Electron Spin Resonance (ESR) and determination of hydroperoxides and secondary volatile oxidation products. The results indicated that up to five peptides showed similar or superior emulsifying activity when compared to sodium caseinate (e.g. based on interfacial tension measurements and droplet size of the emulsions). Thus, this work shows the feasibility of using bioinformatics to identify plant-based emulsifiers embedded in potato protein, which could be employed to stabilize omega-3 delivery emulsions.

AB - Bioinformatics was used to identify emulsifying peptides embedded within the structure of potato protein. This reduced time and cost of extensive screening hydrolysis processes. Up to 40 synthetic peptides having between 10 and 29 amino acids, different net charge and potential different conformation at the interface (e.g. a-helix, b-sheet and unordered) were tested in this study. First, interfacial tension measurements and evaluation of the physical stability of 5wt.% fish oil-in-water emulsions (e.g. zeta potential, droplet size during storage) were carried out in order to select the best performing peptides. Secondly, Synchrotron Radiation Circular Dichroism (SRCD) was used to study the conformation at the oil/water interface of the selected peptides. Finally, the oxidative stability of fish oil-in-water emulsions stabilized with the selected peptides was evaluated by using Electron Spin Resonance (ESR) and determination of hydroperoxides and secondary volatile oxidation products. The results indicated that up to five peptides showed similar or superior emulsifying activity when compared to sodium caseinate (e.g. based on interfacial tension measurements and droplet size of the emulsions). Thus, this work shows the feasibility of using bioinformatics to identify plant-based emulsifiers embedded in potato protein, which could be employed to stabilize omega-3 delivery emulsions.

M3 - Conference abstract for conference

ER -

García Moreno PJ, Ranjbar Nedamani E, Olsen TH, Marcatili P, Gregersen S, Jones NC et al. Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions. 2019. Abstract from 8th International Symposium on "Delivery of Funcionality in Complex Food Systems", Porto, Portugal.