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

Global focus on sustainability has accelerated research into alternative non-animal sources of food protein and functional ingredients. Amphiphilic peptides represent a class promising biomolecules to replace chemical emulsifiers in emulsions. In contrast traditional trial-and-error enzymatic hydrolysis, this study utilizes bottom-up approach combining quantitative proteomics, bioinformatics prediction, validation identify novel emulsifier from seaweed, methanotrophic bacteria, potatoes. vitro reveal that all contained embedded comparable or better than sodium caseinate (CAS). Thus, efficiently reduced oil–water interfacial tension generated physically stable emulsions with higher net zeta potential smaller droplet sizes CAS. silico structure modelling provided further insight peptide the link emulsifying potential. This clearly demonstrates broad applicability for identification abundant potent peptides.