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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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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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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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Kel, J.M. (author), de Geus, E.D. (author), van Stipdonk, M.J. (author), Drijfhout, J.W. (author), Koning, F. (author), Nagelkerken, L. (author), TNO Kwaliteit van Leven (author)In this study, we investigated the development of T cell responses in mice after administration of a mannosylated ovalbumin peptide (M-OVA323-339). Immunization with M-OVA323-339 in complete adjuvant resulted in enhanced antigen presentation in draining lymph nodes. Monitoring the fate of CFSE-labeled ovalbumin peptide-specific TCR transgenic...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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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 Jonge, J.D. (author), Ezendam, J. (author), Knippels, L.M.J. (author), Odink, J. (author), Pourier, M.S. (author), Penninks, A.H. (author), Pieters, R. (author), van Loveren, H. (author), TNO Kwaliteit van Leven (author)Other factors than the allergen itself may be of importance in the development of food allergy. This report describes the influence of the immunosuppressive compound bis(tributyltin)oxide (TBTO), present in the food chain, on the development of food allergy to peanut or ovalbumin in Brown Norway (BN) rats. To study these effects BN rats were...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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van Wijk, F. (author), Knippels, L. (author), TNO Kwaliteit van Leven (author)Immediately after birth the mucosa of the gastrointestinal tract, which represents the greatest body surface area exposed to the outside environment, is confronted with a large variety of foreign antigens. The immune system of the intestine now has to meet the task of discriminating between pathogens and harmless antigens, such as food proteins...article 2007
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Verbeek, R. (author), van der Mark, K. (author), Wawrousek, E.F. (author), Plomp, A.C. (author), van Noort, J.M. (author), TNO Kwaliteit van Leven (author)Tolerance induction to prevent activation of a naïve T-cell repertoire has been well documented in rodents and can be readily achieved by intravenous, oral or intranasal administration of antigen in the absence of adjuvants. In autoimmune diseases such as multiple sclerosis (MS) the presence of an established memory/effector T-cell repertoire...article 2007
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Wierenga, P.A. (author), Egmond, M.R. (author), Voragen, A.G.J. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)Unfolding of proteins has often been mentioned as an important factor during the adsorption process at air-water interfaces and in the increase of surface pressure at later stages of the adsorption process. This work focuses on the question whether the folding state of the adsorbed protein depends on the rate of adsorption to the interface,...article 2006
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Broersen, K. (author), van Teeffelen, A.M.M. (author), Vries, A. (author), Voragen, A.G.J. (author), Hamer, R.J. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)The aim of this work is to evaluate the impact of sulfhydryl groups on ovalbumin aggregation and gelation. Ovalbumin was chemically modified to add sulfhydryl groups in various degrees. The rate of aggregation was not affected by the introduction of sulfhydryl groups, and disulfide bond formation was preceded by physical interactions. Hence,...article 2006
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Weijers, M. (author), van de Velde, F. (author), Stijnman, A. (author), van de Pijpekamp, A. (author), Visschers, R.W. (author), TNO Kwaliteit van Leven (author)This study compares the rheological properties of acid-induced gels prepared of industrial spray-dried egg white proteins (EWP) with the acid-induced gels prepared of ovalbumin (OA) and whey protein isolate (WPI). Also we aimed to form transparent gels of EWP by means of the cold-gelation process. We showed that it was not possible to prepare...article 2006
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Wierenga, P.A. (author), Kosters, H. (author), Egmond, M.R. (author), Voragen, A.G.J. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)The stability of adsorbed protein layers against deformation has in literature been attributed to the formation of a continuous gel-like network. This hypothesis is mostly based on measurements of the increase of the surface shear elasticity with time. For several proteins this increase has been attributed to the formation of intermolecular...article 2006
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de Jongh, H.H.J. (author), Wierenga, P.A. (author), TNO Kwaliteit van Leven (author)There is an ongoing debate about whether a protein surface film at an air-water interface can be regarded as a gelled layer. There is literature reporting that such films show macroscopic fracture behavior and a rheology comparable to three-dimensional protein bulk-networks. If this is the case, a complete description of the formation of...article 2006
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Kudryashova, E.V. (author), Visser, A.J.W.G. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)In this study the relation between the ability of protein self-association and the surface properties at air-water interfaces is investigated using a combination of spectroscopic techniques. Three forms of chicken egg ovalbumin were obtained with different self-associating behavior: native ovalbumin, heat-treated ovalbumin-being a cluster of 12...article 2005
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Wierenga, P.A. (author), Meinders, M.B.J. (author), Egmond, M.R. (author), Voragen, A.G.J. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)In this study a set of chemically engineered variants of ovalbumin was produced to study the effects of electrostatic charge on the adsorption kinetics and resulting surface pressure at the air-water interface. The modification itself was based on the coupling of succinic anhydride to lysine residues on the protein surface. After purification of...article 2005
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TNO Kwaliteit van Leven (author), Knippels, L.M.J. (author), Penninks, A.H. (author)The potential allergenicity of newly introduced proteins in genetically engineered foods has become an important safety evaluation issue. However, to evaluate the potential allergenicity and the potency of new proteins in our food, there are still no widely accepted and reliable test systems. The best-known allergy assessment proposal for foods...article 2005
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Alting, A.C. (author), Weijers, M. (author), de Hoog, E.H.A. (author), van de Pijpekamp, A.M. (author), Cohen Stuart, M.A. (author), Hamer, R.J. (author), de Kruif, C.G. (author), Visschers, R.W. (author), TNO Voeding (author)The process of cold gelation of ovalbumin and the properties of the resulting cold-set gels were compared to those of whey protein isolate. Under the chosen heating conditions, most protein was organized in aggregates. For both protein preparations, the aggregates consisted of covalently linked monomers. Both types of protein aggregates had...article 2004
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Kosters, H.A. (author), Broersen, K. (author), de Groot, J. (author), Simons, J.W.F.A. (author), Wierenga, P. (author), de Jongh, H.H.J. (author), TNO Voeding (author)Processing of ovalbumin may result in proteins that differ more than 23°C in denaturation temperature while the structural fold is not significantly affected. This is achieved by 1) conversion of positive residues into negative ones (succinylation); 2) elimination of negative charges (methylation); 3) reducing the proteins hydrophobic exposure ...article 2003
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