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Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin FamilyO'Kane, F.E. (author), Happe, R.P. (author), Vereijken, J.M. (author), Gruppen, H. (author), van Boekel, M.A.J.S. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)Vicilin, a major globulin protein of pea that has been described as "extremely heterogeneous in terms of its polypeptide composition", was extracted from pea flour under alkaline conditions and subsequently fractionated by salt under acid conditions. This procedure induced the separation of vicilin into two fractions, which, after purification,...article 2004
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Boeriu, C.G. (author), Oudgenoeg, G. (author), Spekking, W.T.J. (author), Berendsen, L.B.J.M. (author), Vancon, L. (author), Boumans, H. (author), Gruppen, H. (author), van Berkel, W.J.H. (author), Laane, C. (author), Voragen, A.G.J. (author), TNO Voeding (author)Heterologous conjugates of wheat arabinoxylan and β-casein were prepared via enzymatic cross-linking, using sequential addition of the arabinoxylan to a mixture of β-casein, peroxidase, and hydrogen peroxide. The maximal formation of adducts between the β-casein and the feruloylated arabinoxylan was reached at a protein-to-arabinoxylan ratio of...article 2004
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O'Kane, F.E. (author), Happe, R.P. (author), Vereijken, J.M. (author), Gruppen, H. (author), van Boekel, M.A.J.S. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)The gelling characteristics of two vicilin fractions from pea (Pisum sativum L.) were compared over a range of pH and salt conditions after preliminary results showed that despite having equal opportunity to unfold, and expose hydrophobic residues, they had different minimum gelling concentrations (at pH 7.6). Furthermore, at this pH one...article 2004
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Centraal Instituut voor Voedingsonderzoek TNO (author), Pouvreau, L. (author), Gruppen, H. (author), van Koningsveld, G.A. (author), van den Broek, L.A.M. (author), Voragen, A.G.J. (author)Potato serine protease inhibitor (PSPI) is the most abundant protease inhibitor group in potato tuber. The investigated PSPI isoforms have a highly similar structure at both the secondary and the tertiary level. From the results described, PSPI is classified as a β-II protein based on (1) the presence in the near-UV spectra of sharp peaks,...article 2004
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Koppelman, S.J. (author), Knol, E.F. (author), Vlooswijk, R.A.A. (author), Wensing, M. (author), Knulst, A.C. (author), Hefle, S.L. (author), Gruppen, H. (author), Piersma, S. (author)Background: Peanut allergen Ara h 3 has been the subject of investigation for the last few years. The reported data strongly depend on recombinant Ara h 3, since a purification protocol for Ara h 3 from peanuts was not available. Methods: Peanut allergen Ara h 3 (glycinin), was purified and its posttranslational processing was investigated. Its...article 2003
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Lakemond, C.M.M. (author), de Jongh, H.H.J. (author), Paques, M. (author), van Vliet, T. (author), Gruppen, H. (author), Voragen, A.G.J. (author), Centre for Protein Technology TNO-WU (author)Formation and structure of glycinin gels were studied in relation to protein conformation for two pH values and three ionic strengths. While at I = 0.03 the gels were found to be fine stranded, gel coarseness increased when the ionic strength was higher. At I = 0.03 finer gel network structures were formed at pH 3.8 than at pH 7.6, whereas for I...article 2003
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Wang, M. (author), Hamer, R.J. (author), van Vliet, T. (author), Gruppen, H. (author), Marseille, H. (author), Weegels, P.L. (author)A miniaturised set-up for gluten-starch separation was used to systematically study the effect of water unextractable solids (WUS) on the formation and properties of gluten. The results showed that WUS not only have a negative effect on gluten yield, but also affect gluten and glutenin macropolymer (GMP) composition and rheological properties....article 2003
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Prigent, S.V.E. (author), Gruppen, H. (author), Visser, A.J.W.G. (author), van Koningsveld, G.A. (author), de Jong, G.A.H. (author), Voragen, A.G.J. (author)The non-covalent interactions between the monomeric phenolic compound chlorogenic acid (5-CQA) and bovine serum albumin (BSA), lysozyme, and α-lactalbumin were characterized, and their effect on protein properties was examined. 5-CQA had a low affinity for all three proteins, and these interactions seemed to show a negative cooperativity. 5-CQA...article 2003
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TNO Voeding (author), Pouvreau, L. (author), Gruppen, H. (author), van Koningsveld, G.A. (author), van den Broek, L.A.M. (author), Voragen, A.G.J. (author)The gene of the most abundant protease inhibitor in potato cv. Elkana was isolated and sequenced. The deduced amino acid sequence of this gene showed 98% identity with potato serine protease inhibitor (PSPI), a member of the Kunitz family. Therefore, the most abundant protease inhibitor was considered to be one of the isoforms of PSPI. The PSPI...article 2003
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- O'kane, F.E. (author), Happe, R.P. (author), Gruppen, H. (author), van Boekel, M.A.J.S. (author), TNO Voeding (author) conference paper 2002
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Piersma, S.R. (author), van de Pijpekamp, A. (author), Wijngaards, G. (author), Gruppen, H. (author), Boumans, H. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)A mass spectrometric approach was chosen to quantify and localise in vitro enzymatically modified glutamine (Gln) residues in a glutamine-rich protein. This protein (named dB1), a cloned domain of the high molecular weight wheat glutenin subunit Dx5, was modified by microbial transglutaminase (TGase) using hydroxylamine as the amine donor. Using...article 2002
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Koppelman, S.J. (author), van Koningsveld, G.A. (author), Knulst, A.C. (author), Gruppen, H. (author), Pigmans, I.G.A.J. (author), de Jongh, H.H.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)The interaction of the major potato allergen patatin, Sol t 1, with IgE was investigated on a quantitative level as a function of heat treatment at different temperatures. On the basis of a number of publications, potato is considered to be a heat-labile allergen, but the molecular explanation for this behavior was not given. In this work, heat...article 2002
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van Koningsveld, G.A. (author), Walstra, P. (author), Gruppen, H. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Voragen, A.G.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)In the present study, foam-forming and -stabilizing properties of potato proteins were studied using whipping and sparging tests. The soluble potato proteins are mainly composed of patatin and protease inhibitors. The whipping tests showed that less foam was formed from untreated patatin than from the protease inhibitors, but patatin foam was...article 2002
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- van Koningsveld, G.A. (author), Gruppen, H. (author), de Jongh, H.H.J. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Walstra, P. (author), Voragen, A.G.J. (author), TNO Voeding (author) article 2002
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van Koningsveld, G.A. (author), Gruppen, H. (author), de Jongh, H.H.J. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Walstra, P. (author), Voragen, A.G.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)The effects of pH and various additives on the precipitation and (re)solubility at pH 7 of potato proteins from industrial potato fruit juice (PFJ) were studied. The use of various strong and weak acids did not result in differences in protein precipitation, which on average occurred to a maximum of 60% of total protein at pH 3. Weak acids did,...article 2002
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TNO Voeding (author), Lakemond, C.M.M. (author), de Jongh, H.H.J. (author), Gruppen, H. (author), Voragen, A.G.J. (author)In heat denaturation studies conducted in the past the genetic variants of glycinin have been considered as a homogeneous group of proteins. In this work the validity of this assumption was tested. It was found by calorimetric studies that glycinin denatures heterogeneously at pH 7.6. When the temperature of isothermal treatment is increased...article 2002
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Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding (author), Oudgenoeg, G. (author), Dirksen, E. (author), Ingemann, S. (author), Hilhorst, R. (author), Gruppen, H. (author), Boeriu, C.G. (author), Piersma, S.R. (author), van Berkel, W.J.H. (author), Laane, C. (author), Voragen, A.G.J. (author)Ferulic acid (FA) is an abundantly present phenolic constituent of plant cell walls. Kinetically controlled incubation of FA and the tripeptide Gly-Tyr-Gly (GYG) with horseradish peroxidase and H2O2 yielded a range of new cross-linked products. Two predominant series of hetero-oligomers of FA linked by dehydrogenation to the peptidyl tyrosine...article 2002
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TNO Voeding (author), Fischer, M. (author), Gruppen, H. (author), Piersma, S.R. (author), Kofod, L.V. (author), Schols, H.A. (author), Voragen, A.G.J. (author)With the purpose of analyzing the size and composition of enzyme-unextractable proteins in differently heat-treated soybean meals, a selection of extractants was screened for their ability to extract these proteins from enzyme-unextractable residues. The largest effects were obtained with urea, urea plus β-mercaptoethanol, and dilute alkali; the...article 2002
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Oudgenoeg, G. (author), Hilhorst, R. (author), Piersma, S.R. (author), Boeriu, C.G. (author), Gruppen, H. (author), Hessing, M. (author), Voragen, A.G.J. (author), Laane, C. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)The tyrosine-containing peptide Gly-Tyr-Gly (GYG) was oxidatively cross-linked by horseradish peroxidase in the presence of hydrogen peroxide. As products, covalently coupled di- to pentamers of the peptide were identified by LC-MS. Oxidative cross-linking of ferulic acid with horseradish peroxidase and hydrogen peroxide resulted in the...article 2001
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- van Koningsveld, G.A. (author), Gruppen, H. (author), de Jongh, H.H.J. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Walstra, P. (author), Voragen, A.G.J. (author), TNO Voeding (author) article 2001