De novo design and structure-activity relationships of peptide emulsifiers and foaming agents.
A series of eight amphipathic peptides (8, 11, 15, 2 x 18, 22, 26, 29 amino acids in length) were designed to investigate the effects of amino acid composition, peptide length and secondary structure on surface activity assessed as emulsification and foaming activity. The potential for alpha-helix formation at the hydrophobic/hydrophilic interface was maximized through the use of helix-forming amino acids, a relatively large hydrophobic surface of 200 degrees of arc and ion pairs between basic and acidic amino acids on the hydrophilic surface. Emulsification activity increased rapidly between 11 and 22 residues as alpha-helicity in aqueous solution increased. Despite their small size, the peptides produced exceptionally stable emulsions, compared with proteins. Foaming activity was enhanced by the presence of aromatic amino acids and the activity of the best peptide examined was superior to that of bovine serum albumin and beta-lactoglobulin.
Enser
M
M
AFRC Institute of Food Research, Bristol Laboratory, Langford, UK.
Bloomberg
G B
GB
Brock
C
C
Clark
D C
DC
D000595:Amino Acid Sequence; D000596:Amino Acids / Q000032:analysis*; D002942:Circular Dichroism; D005079:Excipients / Q000737:chemistry*; D008969:Molecular Sequence Data; D010455:Peptides / Q000737:chemistry*; D011487:Protein Conformation; D013329:Structure-Activity Relationship; D013501:Surface-Active Agents / Q000737:chemistry*
D000596:Amino Acids; D005079:Excipients; D010455:Peptides; D013501:Surface-Active Agents