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de Jongh, H.H.J. (author), de Jong, G.A.H. (author), Apostolovic, D. (author), Taylor, S.L. (author), Baumert, J.L. (author), Koppelman, S.J. (author)This work reports on the effect of heat treatment on the protein conformational stability of intact and post-translationally cleaved peanut allergen Ara h 6 in relation to IgE-binding. Intact and post-translationally cleaved Ara h 6 are structurally similar and their strong resistance to denaturant-induced unfolding is comparable. Only upon...article 2020
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Martin, A.H. (author), Bakhuizen, E. (author), Ersch, C. (author), Urbonaite, V. (author), de Jongh, H.H.J. (author), Pouvreau, L. (author)To understand the origin of water holding of mixed protein gels, a study was performed on water exudation from mixed whey protein (WP)-gelatin gels upon applied pressure. Mixed gels were prepared with varying WP and gelatin concentration and gelatin type to obtain gels with a wide range of gel properties. Gels were characterized for their water...article 2016
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Danijela Apostolovic, D. (author), Dragana Stanic-Vucinic, D. (author), de Jongh, H.H.J. (author), de Jong, G.A.H. (author), Mihailovic, J. (author), Radosavljevic, J. (author), Radibratovic, M. (author), Nordlee, J.A. (author), Baumert, J.L. (author), Milcic, M. (author), Taylor, S.L. (author), Garrido Clua, N. (author), Cirkovic Velickovic, T. (author), Koppelman, S.J. (author)Conglutins represent the major peanut allergens and are renowned for their resistance to gastro-intestinal digestion. Our aim was to characterize the digestion-resistant peptides (DRPs) of conglutins by biochemical and biophysical methods followed by a molecular dynamics simulation in order to better understand the molecular basis of food...article 2016
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Darizu Munialo, C. (author), van der Linden, E. (author), Ako, K. (author), Nieuwland, M. (author), van As, H. (author), de Jongh, H.H.J. (author)The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels including their ability to elastically store energy, often measured in terms of the recoverable energy ...article 2016
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Nieuwland, M. (author), Bouwman, W.G. (author), Pouvreau, L. (author), Martin, A.H. (author), de Jongh, H.H.J. (author)To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel coarseness or gel stiffness is studied. The aggregate morphology obtained by preparation of ovalbumin gels between pH 5.8 and 6.8 differs, as shown by a combination of light scattering, confocal...article 2016
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Nieuwland, M. (author), Bouwman, W.G. (author), Bennink, M.L. (author), Silletti, E. (author), de Jongh, H.H.J. (author)Mechanical behavior of a protein gel plays a large role in sensory properties. Despite the large amount of research on caseins, the origin of the mechanical behavior is not well understood yet. To determine the length scales that are relevant for the mechanical behavior of casein gels, casein micelles were crosslinked with increasing amount of...article 2015
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Munialo, XC.D. (author), Martin, A.H. (author), van der Linden, E. (author), de Jongh, H.H.J. (author)The objective of this study was to characterize fibrillar aggregates made using pea proteins, to assemble formed fibrils into protein-based gels, and to study the rheological behavior of these gels. Micrometer-long fibrillar aggregates were observed after pea protein solutions had been heated for 20 h at pH 2.0. Following heating of pea proteins...article 2014
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Pérez-Esteve, E. (author), Oliver, L. (author), García, L. (author), Nieuwland, M. (author), de Jongh, H.H.J. (author), Martínez-Máñez, R. (author), Barat, J.M. (author)The aim of this work was to investigate the impact of mesoporous silica particles (MSPs) on the physicochemical properties of filled protein gels. We have studied the effect of the addition of different mesoporous silica particles, either bare or functionalized with amines or carboxylates, on the physical properties of gelatine gels (5% w/v)....article 2014
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Munialo, C.D. (author), de Jongh, H.H.J. (author), Broersen, K. (author), van der Linden, E. (author), Martin, A.H. (author)Fibrillar and spherical aggregates were prepared from whey protein isolate (WPI). These aggregates were thiolated to a substantial degree to observe any impact on functionality. Sulfur-containing groups were introduced on these aggregates which could be converted to thiol groups by deblocking. Changes on a molecular and microstructural level...article 2013
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Centraal Instituut voor Voedingsonderzoek TNO (author), Martin, A.H. (author), Baigts Allende, D. (author), Munialo, C.D. (author), Urbonaite, V. (author), Pouvreau, L. (author), de Jongh, H.H.J. (author)The exploration of microstructures and textures of protein based systems is essential to understand (oral) breakdown properties and thereby textural aspects, or macroscopic functionalities such as water holding. Upon structure breakdown, the applied energy (W) is primarily directed towards fracture (Wf) for particulate gels. For stranded gels...conference paper 2013
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van Vliet, T. (author), van Aken, G.A. (author), de Jongh, H.H.J. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the...article 2009
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Kudryashova, E.V. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author), KvL (author)The possibility of modulating the mesoscopic properties of food colloidal systems by the dielectric constant is studied by determining the impact of small amounts of ethanol (10%) on the adsorption of egg white ovalbumin onto the air-water interface in the absence and presence of pectin. The adsorption kinetics was monitored using tensiometry....article 2008
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Ganzevles, R.A. (author), Fokkink, R. (author), van Vliet, T. (author), Cohen Stuart, M.A. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)Based on earlier reported surface rheological behaviour two factors appeared to be important for the functional behaviour of mixed protein/polysaccharide adsorbed layers at air/water interfaces: (1) protein/polysaccharide mixing ratio and (2) formation history of the layers. In this study complexes of β-lactoglobulin (positively charged at pH 4...article 2008
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Zinoviadou, K.G. (author), Janssen, A.M. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)Predictability of the perception of foods thickened by polysaccharides is only poor. Therefore, the effect of saliva on the lubrication properties of 2 types of neutral polysaccharides, cross-linked starch and locust bean gum, was studied. Despite the similar bulk rheological behavior of the 2 polysaccharides, the starch solution exhibited a...article 2008
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Weijers, M. (author), Broersen, K. (author), Barneveld, P.A. (author), Cohen Stuart, M.A. (author), Hamer, R.J. (author), de Jongh, H.H.J. (author), Visschers, R.W. (author), TNO Kwaliteit van Leven (author)The effect of ovalbumin net charge on aggregate morphology and visual properties was investigated using chromatography, electrophoresis, electron microscopy, and turbidity measurements. A range of differently charged ovalbumin variants (net charge ranging from -1 to -26 at pH 7) was produced using chemical engineering. With increasing net charge...article 2008
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Kudryashova, E.V. (author), Visser, A.J.W.G. (author), van Hoek, A. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)To stabilize air-water interfaces, as in foams, the adsorption of surface-active components is a prerequisite. An approach to controlling the surface activity of proteins is noncovalent complex formation with a polyelectrolyte in the bulk phase. The molecular properties of egg white ovalbumin in a complex with pectin in the bulk solution and at...article 2007
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de Jongh, H.H.J. (author), Janssen, A.M. (author), TNO Kwaliteit van Leven (author)By analyzing swabs from different locations in the mouth (front and middle part of the tongue, cheek and palate) of four subjects after oral processing of dressings, the composition of the retained material was evaluated in time using infrared spectroscopy in an attempt to substantiate the physical origin of differences in afterfeel sensations...article 2007
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Broersen, K. (author), Weijers, M. (author), de Groot, J. (author), Hamer, R.J. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)This study describes how charge modification affects aggregation of ovalbumin, thereby distinguishing the role of conformational and electrostatic stability in the process. Ovalbumin variants were engineered using chemical methylation or succinylation to obtain a range of protein net charge from -1 to -26. Charge modification significantly...article 2007
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de Groot, J. (author), Kosters, H.A. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)To study the influence of the carbohydrate-moiety of ovalbumin on the formation of the heat-stable conformer S-ovalbumin, ovalbumin is deglycosylated with PNGase-F under native conditions. Although the enzymatic deglycosylation procedure resulted in a complete loss of the ability to bind to Concavalin A column-material, only in about 50% the...article 2007
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Ganzevles, R.A. (author), Kosters, H. (author), van Vliet, T. (author), Stuart, M.A.C. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)Because the formation of protein/polysaccharide complexes is dominated by electrostatic interaction, polysaccharide charge density is expected to play a major role in the adsorption behavior of the complexes. In this study, pullulan (a non-charged polysaccharide) carboxylated to four different charge densities (fraction of carboxylated subunits:...article 2007