Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
M. Bjoerlie, B. Yesiltas, P. J. Garcia-Moreno, F. J. Espejo-Carpio, N. E. Rahmani-Manglano, E. M. Guadix, A. Jafarpour, E. B. Hansen, P. Marcatili, S. Gregersen Echers, M. T. Overgaard, C. Jacobsen
This study shows that bioinformatically predicted potato peptides and hydrolysate improve oxidative stability in microencapsulated fish oil compared to native proteins and sodium caseinate.
bioRxiv · Nov 18, 2022Bioengineering