Journal articleAuthors : Echers, Simon Gregersen (2023)
Peptides and protein hydrolysates are promising alternatives to substitute chemical additives as
27 functional food ingredients. In this study, we present a novel approach for producing a potato
28 protein hydrolysate with improved emulsifying and foaming properties by data-driven, targeted
29 hydrolysis. Based on previous studies, we selected 15 emulsifier peptides derived from abundant
30 potato proteins, which were clustered based on sequence iden...