Metal‐chelating antioxidant peptides: Biosensor screening methods as alternatives to the ferrozine assay.

Autor: Bjørlie, Mads¹ (AUTHOR) mabjo@food.dtu.dk, Irankunda, Rachel² (AUTHOR), Yesiltas, Betül¹ (AUTHOR), Moltke Sørensen, Ann‐Dorit¹ (AUTHOR), Girardet, Jean‐Michel³ (AUTHOR), Boschi‐Müller, Sandrine⁴ (AUTHOR), Jacobsen, Charlotte¹ (AUTHOR), Canabady‐Rochelle, Laetitia² (AUTHOR)

Publikováno v: Journal of the American Oil Chemists' Society (JAOCS). Sep2024, Vol. 101 Issue 9, p827-837. 11p.

A potent peptide emulsifier from potato storage proteins and its natural isoforms:Insight into the structure/function relationship of amphipathic, α-helical peptide emulsifiers, their targeted release, and applicability

Autor: Gregersen Echers, Simon, García Moreno, Pedro Jesús, Yesiltas, Betül, Jafarpour, Ali, Bjørlie, Mads, Hansen, Egon Bech, Marcatili, Paolo, Jacobsen, Charlotte, Jones, Nykola C, Hoffmann, Søren Vrønning, Wimmer, Reinhard, Overgaard, Michael Toft

Publikováno v: Gregersen Echers, S, García Moreno, P J, Yesiltas, B, Jafarpour, A, Bjørlie, M, Hansen, E B, Marcatili, P, Jacobsen, C, Jones, N C, Hoffmann, S V, Wimmer, R & Overgaard, M T 2022, ' A potent peptide emulsifier from potato storage proteins and its natural isoforms : Insight into the structure/function relationship of amphipathic, α-helical peptide emulsifiers, their targeted release, and applicability. ', 18th Food Colloids Conference, Lund, Sweden, 11/04/2022-13/04/2022 .

Peptide emulsifiers derived from plant proteins are gathering growing interest as green and sustainable replacements for chemical additives in food. Potato (Solanum tuberosum) is one of the most important crops for both human consumption and industri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8f33b5d2f1a36b0237bb541c35ab803d
https://vbn.aau.dk/ws/files/467786832/Abstract_Food_Colloids_2022_SimonGregersen_final.pdf

Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysates.

Autor: Irankunda, Rachel¹ (AUTHOR) rachel.irankunda@univ-lorraine.fr, Bjørlie, Mads² (AUTHOR) mabjo@food.dtu.dk, Yesiltas, Betül² (AUTHOR) betye@food.dtu.dk, Muhr, Laurence¹ (AUTHOR) Laurence.muhr@univ-lorraine.fr, Canabady-Rochelle, Laetitia¹ (AUTHOR) laetitia.canabady-rochelle@univ-lorraine.fr, Jacobsen, Charlotte^1,2 (AUTHOR) chja@food.dtu.dk

Publikováno v: Food Chemistry. May2024, Vol. 439, pN.PAG-N.PAG. 1p.