Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics

Autor: Mads Bjørlie, Julie Christina Hartmann, Line Hyrup Rasmussen, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Simon Gregersen Echers, Charlotte Jacobsen

Publikováno v: Antioxidants, Vol 13, Iss 3, p 346 (2024)

Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-che

Externí odkaz: https://doaj.org/article/fe20002fa89b48f48703abab679f8ba5

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

Autor: Betül Yesiltas, Pedro J. García-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen

Publikováno v: Antioxidants, Vol 12, Iss 8, p 1622 (2023)

This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PP

Externí odkaz: https://doaj.org/article/699ef0ec5a744611b8f8945e1eb58295

Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions

Autor: Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J. Sloth, Greta Jakobsen, Federico Casanova

Publikováno v: Marine Drugs, Vol 20, Iss 12, p 739 (2022)

This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revea

Externí odkaz: https://doaj.org/article/4dbb0b2f1c2b4ad992f205173c3a0fe9

Oxidation and oxidative stability in emulsions

Autor: Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann‐Dorit Moltke Sørensen, Pedro J. García‐Moreno, Charlotte Jacobsen

Publikováno v: Ghelichi, S, Hajfathalian, M, Yesiltas, B, Sørensen, A D M, García-Moreno, P J & Jacobsen, C 2023, ' Oxidation and oxidative stability in emulsions ', Comprehensive Reviews in Food Science and Food Safety, vol. 22, no. 3, pp. 1864-1901 . https://doi.org/10.1111/1541-4337.13134

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c5a00f0a9e77f474d3214da77f78349
https://doi.org/10.1111/1541-4337.13134

Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

Autor: 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

Publikováno v: Yesiltas, B, Caindec, A M S, García Moreno, P J, Echers, S G, Hegelund Olsen, T, Jones, N C, Hoffmann, S V, Marcatili, P, Overgaard, M T, Hansen, E B & Jacobsen, C 2023, ' Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins ', Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 663, 131069 . https://doi.org/10.1016/j.colsurfa.2023.131069
Yesiltas, B, Soria Caindec, A M, García Moreno, P J, Echers, S G, Olsen, T H, Jones, N C, Hoffmann, S V, Marcatili, P, Overgaard, M T, Hansen, E B & Jacobsen, C 2023, ' Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins ', Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 663, 131069 . https://doi.org/10.1016/j.colsurfa.2023.131069
Yesiltas, B, Soria Caindec, A M, García-Moreno, P J, Echers, S G, Olsen, T H, Jones, N C, Hoffmann, S V, Marcatili, P, Overgaard, M T, Hansen, E B & Jacobsen, C 2023, ' Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins ', Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 663, 131069 . https://doi.org/10.1016/j.colsurfa.2023.131069

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7aaa758b05a94924164c10eea3265ad9
https://vbn.aau.dk/da/publications/1989cae3-58dc-4b95-8bf0-69825d4ad96f