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

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

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 and protease inhibitors. Furthermore, bioinformat...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Fish oil
Lipid oxidation
Microencapsulation
Emulsifiers
Bioinformatics
Potato proteins
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23002629

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http://www.sciencedirect.com/science/article/pii/S2772753X23002629

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