☆ 4.6 Article

Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

CURRENT OPINION IN FOOD SCIENCE (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Biochemical Research Methods

A simple guide to de novo transcriptome assembly and annotation

Venket Raghavan et al.

Summary: A transcriptome constructed from short-read RNA sequencing is a proxy catalog of protein-coding genes. De novo assembly and annotation of the transcriptome can be challenging due to the lack of standardized workflows and authoritative literature.

BRIEFINGS IN BIOINFORMATICS (2022)

添加到收藏夹

Article Food Science & Technology

Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins

Leonard M. C. Sagis et al.

Summary: This review explores the role of proteins in stabilizing multiphase food systems and the differences in functionality between animal-based and plant-based proteins. Strategies to improve the performance of plant-based protein extracts are discussed, with the ultimate goal of engineering interfaces tailored to specific applications.

CURRENT OPINION IN FOOD SCIENCE (2022)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum

Simon Gregersen et al.

Summary: Seaweeds have been used as stabilizing agents in the food industry for a long time, and they also contain a significant amount of protein. This study combined transcriptomics, proteomics, and bioinformatics to analyze the protein composition in two pilot-scale extracts from Eucheuma denticilatum obtained via hot-water extraction. Despite the poor quality of the extracted protein, the analysis identified three previously uncharacterized proteins as the majority of quantified protein in the extracts (>75%). The study highlights the potential of quantitative proteomics for characterizing alternative protein sources in foods and evaluating the efficiency of protein extraction processes.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2022)

添加到收藏夹

Article Chemistry, Multidisciplinary

BIOPEP-UWM Virtual-A Novel Database of Food-Derived Peptides with In Silico-Predicted Biological Activity

Piotr Minkiewicz et al.

Summary: The BIOPEP-UWM Virtual database serves as a repository for peptide sequences with bioactivity or taste information obtained through in silico predictions. It complements the existing BIOPEP-UWM database by summarizing experimental data on bioactive peptides. The layout and organization of the new database mirror those of the existing database.

APPLIED SCIENCES-BASEL (2022)

添加到收藏夹

Article Chemistry, Applied

Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion

Chunyan Yu et al.

Summary: This study aimed to explore the desirable characteristics of casein hydrolysates with enhanced emulsion forming and antioxidative abilities. They found that casein hydrolysates prepared by trypsin at a lower degree of hydrolysis exhibited higher zeta potential absolute values, smaller particle size, and improved antioxidant properties compared to other enzymes. Peptidomics analysis indicated that the trypsin hydrolysates contained more peptides with cationic amphiphilic properties, which contributed to their better emulsion formation and inhibition of lipid oxidation ability.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Food Science & Technology

Extracellular microbial proteases with specificity for plant proteins in food fermentation

Lise Friis Christensen et al.

Summary: This review examines the application potential of microbial extracellular proteases targeting plant proteins, highlighting their role in improving the digestibility and functionality of plant proteins, and their importance in the production of high-quality plant-based food products.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions

Duanquan Lin et al.

Summary: This paper provides an update on the current knowledge of peptide-based emulsifiers in the field of foods, including the surface behavior of surface-active peptides and peptide assemblies, factors affecting the stability of peptide-stabilized emulsions, and the potential applications of peptide-stabilized emulsions in the food industry.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

Simon Gregersen Echers et al.

Summary: Seaweeds are being studied as novel and sustainable sources for food protein. This study investigates a seaweed protein extract from Gigartina sp. The extract displayed low solubility, but contained proteins related to light harvest and had good nutritional quality. The proteins in the extract also showed potential as emulsifiers.

FUTURE FOODS (2022)

添加到收藏夹

Review Food Science & Technology

Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications

Dawei Ji et al.

Summary: The cell-envelope proteinases (CEPs) displayed on the surface of lactic acid bacteria play a crucial role in protein hydrolysis, particularly in the dairy industry.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

添加到收藏夹

Article Chemistry, Applied

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

Pedro J. Garcia-Moreno et al.

Summary: The study explored how the composition of peptides at the emulsion interface affects the physical and oxidative stability of the emulsion. Peptides with α-helical conformation at the interface led to poor stability, while those with β-strand structure showed higher stability. Peptides with negative surface charge attracted cationic metal ions, decreasing oxidative stability, while peptides with positive charge repelled cationic metal ions, enhancing oxidative stability.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Review Chemistry, Physical

Interfacial behavior of plant proteins - novel sources and extraction methods

Jack Yang et al.

Summary: Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins. By choosing more targeted protein extraction methods, better interface stabilizing functionality can be obtained.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2021)

添加到收藏夹

Article Chemistry, Applied

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Betul Yesiltas et al.

Summary: The study utilized a bottom-up approach combining proteomics, bioinformatics prediction, and functional validation to identify novel emulsifier peptides from seaweed, methanotrophic bacteria, and potatoes. In vitro validation showed that these peptides could efficiently reduce interfacial tension and create stable emulsions with better properties than traditional emulsifiers. The in silico structure modelling provided further insight on the peptide structure and its emulsifying potential, demonstrating the broad applicability of this approach.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

UniProt: the universal protein knowledgebase in 2021

Alex Bateman et al.

Summary: The UniProt Knowledgebase aims to provide users with a comprehensive, high-quality set of protein sequences annotated with functional information. Updates over the past two years have increased the number of sequences to approximately 190 million, with new methods to assess proteome completeness and quality. UniProtKB has responded to the COVID-19 pandemic by expertly curating relevant entries and making them rapidly available through a dedicated portal.

NUCLEIC ACIDS RESEARCH (2021)

添加到收藏夹

Article Food Science & Technology

Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams

Pascal Bertsch et al.

Summary: This study assesses the potential of microalgae proteins as a green alternative to stabilize fluid interfaces, highlighting their comparable to superior interfacial stabilization compared to animal or plant based proteins. Microalgae proteins show minor pH-dependency and extraordinary resistance towards increased ionic strength, making them a promising candidate for replacing surfactants and animal based proteins in the stabilization of emulsions and foams.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Review Chemistry, Applied

Contribution of the engineering of tailored interfaces to the formulation of novel food colloids

Cecilio Carrera Sanchez et al.

Summary: This article mainly focuses on the structure of interfacial emulsifier systems, using a tailored strategy for emulsifiers at fluid interfaces, to improve the formation and application of food colloid formulations.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Review Biochemistry & Molecular Biology

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity

Fabian Ricardo et al.

Summary: The study investigates the behavior and design approaches of peptide emulsifiers, as well as methods for building datasets. Peptides can stabilize emulsion droplets, and their design requires consideration of molecular structure and system conditions. The study highlights limitations in studying peptide emulsifiers and proposes solutions to address them.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

添加到收藏夹

Article Agriculture, Multidisciplinary

Recent Innovations in Emulsion Science and Technology for Food Applications

Long Bai et al.

Summary: Emulsion technology has been widely used in the food industry for decades, but recent advances in emulsion science have led to the development of advanced technologies such as Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. These advancements have the potential to improve food quality, functionality, and sustainability by providing novel textural properties, functional attributes, and reduced-calorie options.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients

Simon Gregersen et al.

Summary: The study investigated the protein-level effects of enzymatic extraction upstream of carrageenan extraction for the industrial red seaweed Eucheuma denticulatum, using a combination of quantitative proteomics and bioinformatic prediction of subcellular localization. Results showed that applying cell wall degrading enzymes significantly improved the relative recovery of intracellular proteins, and proteomics data may be useful for characterizing amino acid composition. The extracts were found to be abundant in proteins with potential bioactive peptides, indicating their potential for application as functional food ingredients.

FOOD CHEMISTRY-X (2021)

添加到收藏夹

Review Chemistry, Physical

Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions

S. Drusch et al.

Summary: There is a growing interest in plant-based foods, vegetarian, and vegan alternatives, leading to a need to further understand the interfacial and emulsifying properties of proteins in food emulsions. The heterogeneous composition of plant proteins presents challenges in utilizing them for stabilizing food emulsions, prompting further research on analytical techniques and future opportunities for customized emulsion design.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2021)

添加到收藏夹

Review Chemistry, Applied

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Maryam Nikbakht Nasrabadi et al.

Summary: Plant-based proteins are gaining particular interest for their sustainable origins, economical costs, and health benefits compared to animal-based proteins. However, their limited applications are mainly attributed to poor functionality, water solubility, complexity, and sensitivity to environmental stress. Therefore, modifying plant proteins to improve their technological and industrial applications is highly sought after.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Chemistry, Applied

Characterization of cod (Gadus morhua) frame composition and its valorization by enzymatic hydrolysis

Ali Jafarpour et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)

添加到收藏夹

Article Multidisciplinary Sciences

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Pedro J. Garcia-Moreno et al.

SCIENTIFIC REPORTS (2020)

添加到收藏夹

Article Food Science & Technology

Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions

Marta Padial-Dominguez et al.

FOODS (2020)

添加到收藏夹

Article Chemistry, Medicinal

Biofunctionality of Enzymatically Derived Peptides from Codfish (Gadus morhua) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

Ali Jafarpour et al.

MARINE DRUGS (2020)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis

Egon Bech Hansen et al.

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

NetSurfP-2.0: Improved prediction of protein structural features by integrated deep learning

Michael Schantz Klausen et al.

PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS (2019)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

Chang Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

添加到收藏夹

Article Chemistry, Applied

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

Pedro J. García-Moreno et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Article Chemistry, Applied

Interfacial and emulsifying properties of mealworm protein at the oil/water interface

Joanne Gould et al.

FOOD HYDROCOLLOIDS (2018)

添加到收藏夹

Review Food Science & Technology

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

Claire C. Berton-Carabin et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)

添加到收藏夹

Article Chemistry, Applied

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schroder et al.

FOOD HYDROCOLLOIDS (2017)

添加到收藏夹

Article Chemistry, Applied

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

Pedro J. Garcia-Moreno et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Chemistry, Applied

Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying

R. Morales-Medina et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Chemistry, Applied

Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

F. Tamm et al.

FOOD HYDROCOLLOIDS (2016)

添加到收藏夹

Review Spectroscopy

LESSONS IN DE NOVO PEPTIDE SEQUENCING BY TANDEM MASS SPECTROMETRY

Katalin F. Medzihradszky et al.

MASS SPECTROMETRY REVIEWS (2015)

添加到收藏夹

Review Chemistry, Multidisciplinary

Protein Analysis by Shotgun/Bottom-up Proteomics

Yaoyang Zhang et al.

CHEMICAL REVIEWS (2013)

添加到收藏夹

Article Chemistry, Multidisciplinary

Interfacial and Emulsifying Properties of Designed β-Strand Peptides

Annette F. Dexter

LANGMUIR (2010)

添加到收藏夹

Article Engineering, Chemical

Peptides as functional surfactants

Annette F. Dexter et al.

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2008)

添加到收藏夹

Article Biochemical Research Methods

In-gel digestion for mass spectrometric characterization of proteins and proteomes

Andrej Shevchenko et al.

NATURE PROTOCOLS (2006)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.