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

In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein....

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Detalles Bibliográficos
Autores principales: García-Moreno, Pedro J., Gregersen, Simon, Nedamani, Elham R., Olsen, Tobias H., Marcatili, Paolo, Overgaard, Michael T., Andersen, Mogens L., Hansen, Egon B., Jacobsen, Charlotte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6971092/
https://www.ncbi.nlm.nih.gov/pubmed/31959786
http://dx.doi.org/10.1038/s41598-019-57229-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6971092/
https://www.ncbi.nlm.nih.gov/pubmed/31959786
http://dx.doi.org/10.1038/s41598-019-57229-6

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