Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Autor: Mads Bjørlie, Betül Yesiltas, Pedro J. García-Moreno, F. Javier Espejo-Carpio, Nor E. Rahmani-Manglano, Emilia M. Guadix, Ali Jafarpour, Egon B. Hansen, Paolo Marcatili, Michael T. Overgaard, Simon Gregersen Echers, Charlotte Jacobsen

Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100441- (2023)

The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin

Externí odkaz: https://doaj.org/article/3f743e1317854e568d713b8a6dd13706

Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Autor: Mads Bjørlie, Betül Yesiltas, Pedro J. García-Moreno, F. Javier Espejo-Carpio, Nor E. Rahmani-Manglano, Emilia M. Guadix, Ali Jafarpour, Egon B. Hansen, Paolo Marcatili, Michael T. Overgaard, Simon Gregersen Echers, Charlotte Jacobsen

The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d77452d4b930cf41e1d548b2a25017ea
https://doi.org/10.1101/2022.11.18.517034

Utilization of Potato Proteins and Peptides as Emulsifiers in the Micro Encapsulation of Fish Oil

Autor: Mads Bjørlie, Betül Yesiltas, Pedro Jesús García Moreno, Espejo-Carpio Javier, Emilia Gaudix, Ali Jafarpour, Egon Bech Hansen, Paolo Marcatili, Charlotte Jacobsen, Simon Gregersen Echers

Publikováno v: Bjørlie, M, Yesiltas, B, García Moreno, P J, Javier, E-C, Gaudix, E, Jafarpour, A, Hansen, E B, Marcatili, P, Jacobsen, C & Gregersen Echers, S 2021, ' Utilization of Potato Proteins and Peptides as Emulsifiers in the Micro Encapsulation of Fish Oil ', 18th Euro Fed Lipid Congress and Expo, Germany, 18/10/2021-21/10/2021 .
Aalborg University

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fedfc96e1ecf53e2ea746690e60a8351
https://vbn.aau.dk/da/publications/8aa38356-7951-4683-a7d2-82c9ba9dddcd

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

Publikováno v: Technical University of Denmark Orbit
Gregersen, 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 .

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::356ea736a9a02d9bd062199b4260753b
https://orbit.dtu.dk/en/publications/0e8aca22-ca0a-449a-85b8-35699fff55c5