ISIS Neutron and Muon Source Data Journal

Investigating the adsorption of functional peptides at the oil-water interface using neutron reflectivity

Abstract: In field of food science, research on finding multifunctional ingredients from natural and sustainable sources has been gaining considerable attention. Particularly, investigating naturaland sustainable antioxidants and emulsifiers to control lipid oxidation and obtain stability in food, ultimately causing change in nutrition and sensory profiles, is an important topic. In our on-going research project, we are following a novel approach for identifying functional peptides from various plant, marine, and microbial-based sources using bioinformatics and proteomics tools. Peptides embedded in potato, spinach, seaweed and microbial protein have shown to provide physical and oxidative stability to fish oil emulsions when used as emulsifiers. Moreover, antioxidant peptides were also targeted in these sources, and their activity was validated in emulsions stabilized with Tween 20.

Principal Investigator: Dr Betül Yesiltas
Experimenter: Dr Gregory Smith
Experimenter: Mr Rasmus Mikkelsen
Local Contact: Dr Mario Campana

DOI: 10.5286/ISIS.E.RB2220430

ISIS Experiment Number: RB2220430

Publisher: STFC ISIS Neutron and Muon Source

Data format: RAW/Nexus
Select the data format above to find out more about it.

Data Citation

The recommended format for citing this dataset in a research publication is as:
[author], [date], [title], [publisher], [doi]

For Example:
Dr Betül Yesiltas et al; (2022): Investigating the adsorption of functional peptides at the oil-water interface using neutron reflectivity, STFC ISIS Neutron and Muon Source, https://doi.org/10.5286/ISIS.E.RB2220430

Data is released under the CC-BY-4.0 license.