2 AMPHIPHILIC, SYNTHETIC PEPTIDES DISPLAY STRONG EMULSIFICATION PROPERTIES

Authors
CAREY KB KELLY SM PRICE NC OSULLIVAN DJ SHEEHAN D
Citation
Kb. Carey et al., 2 AMPHIPHILIC, SYNTHETIC PEPTIDES DISPLAY STRONG EMULSIFICATION PROPERTIES, Food chemistry, 50(1), 1994, pp. 83-85
Citations number
9
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
50
Issue
1
Year of publication
1994
Pages
83 - 85
Database
ISI
SICI code
0308-8146(1994)50:1<83:2ASPDS>2.0.ZU;2-5
Abstract
Two amphiphilic peptides with the following sequences were designed an d synthesised: peptide 1, TFLQDLKEKVQQLTEALK; peptide 2, TVSQLQEYWTTLL SQIKTLLQQIKTS. The emulsification properties of these peptides were te sted in an oil-water two-phase system and were found to be significant ly greater than those of mellitin. Circular dichroism measurements wer e used to characterise the secondary structure of the peptides. In aqu eous buffer, they adopted c. 50% beta sheet conformation.