Searched for: subject%3A%22Protein%255C%2Bstability%22
(1 - 16 of 16)
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Barbiroli, A. (author), Marengo, M. (author), Fessas, D. (author), Ragg, E. (author), Renzetti, S. (author), Bonomi, F. (author), Iametti, S. (author)
Temperature sensitivity of bovine milk beta-lactoglobulin (BLG) was assessed in the presence/absence of non-reducing sugars (sucrose and trehalose) and polyols (glycerol and sorbitol). None of them affected the structural features of the protein at room temperature, where the only observed effect was an increased affinity towards hydrophobic...
article 2017
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Molhoek, E.M. (author), van Dijk, A. (author), Veldhuizen, E.J.A. (author), Haagsman, H.P. (author), Bikker, F.J. (author)
A truncated version of host defense peptide chicken cathelicidin-2, C1-15, possesses potent, broad spectrum antibacterial activity. A variant of this peptide, F2,5,12W, which contains 3 phenylalanine to tryptophan substitutions, possesses improved antibacterial activity and lipopolysaccharide (LPS) neutralizing activity compared to C1-15. In...
article 2011
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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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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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Koppelman, S.J. (author), Nieuwenhuizen, W.F. (author), Gaspari, M. (author), Knippels, L.M.J. (author), Penninks, A.H. (author), Knol, E.F. (author), Hefle, S.L. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)
The high resistance of Brazil nut 2S albumin, previously identified as an allergen, against proteolysis by pepsin was examined in this work. Although the denaturation temperature of this protein exceeds the 110 °C at neutral pH, at low pH a fully reversible thermal denaturation was observed at ∼82 °C. The poor digestibility of the protein by...
article 2005
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van Teeffelen, A.M.M. (author), Broersen, K. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)
Chemical glycosylation of proteins occurs in vivo spontaneously, especially under stress conditions, and has been linked in a number of cases to diseases related to protein denaturation and aggregation. It is the aim of this work to study the origin of the change in thermodynamic properties due to glucosylation of the folded β-lactoglobulin A....
article 2005
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de Groot, J. (author)
Accumulation of advanced glycation endproducts (AGEs) plays a crucial part in the development of age-related diseases and diabetic complications. AGEs are formed in vivo via the so-called Maillard reaction: a reducing sugar reacts with a protein to form a labile Amadori product that is subsequently stabilized, producing an irreversible, non...
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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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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Kosters, H.A. (author), de Jongh, H.H.J. (author), TNO Voeding (author)
A number of relevant properties of Woodward's reagent K have been determined, such as the stability of the reactant and the optimal reaction conditions of the reactant with protein carboxylates. A Woodward's reagent K stock solution was stable at 4°C for prolonged time, whereas upon storage at 22°C, almost 20% of the reactive compound was lost...
article 2003
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de Groot, J. (author), de Jongh, H.H.J. (author), TNO Voeding (author)
The aim of this work was to study the effect of the formation of more heat-stable conformers of chicken egg ovalbumin during incubation at basic pH (9.9) and elevated temperature (55°C) on the protein aggregation properties at neutral pH. Native ovalbumin (N-OVA) is converted on the hours time-scale into more heat-stable forms denoted I- ...
article 2003
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Verwei, M. (author), Arkbåge, K. (author), Havenaar, R. (author), van den Berg, H. (author), Witthöft, C. (author), Schaafsma, G. (author), TNO Voeding (author)
Dairy products are a potential matrix for folate fortification to enhance folate consumption in the Western world. Milk folate-binding proteins (FBP) are especially interesting because they seem to be involved in folate bioavailability. In this study, folate bioaccessibility was investigated using a dynamic computer-controlled gastrointestinal...
article 2003
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Gaubius Instituut TNO (author), Walker, J.B. (author), Hughes, B. (author), James, I. (author), Haddock, P. (author), Kluft, C. (author), Bajzar, L. (author)
Two competitive inhibitors of TAFIa (activated thrombin-activable fibrinolysis inhibitor), 2-guanidinoethyl-mercaptosuccinic acid and potato tuber carboxypeptidase inhibitor, variably affect fibrinolysis of clotted human plasma. Depending on their concentration, the inhibitors shortened, prolonged, or had no effect on lysis in vitro. The...
article 2003
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Renwick, A.B. (author), Watts, P.S. (author), Edwards, R.J. (author), Barton, P.T. (author), Guyonnet, I. (author), Price, R.J. (author), Tredger, J.M. (author), Pelkonen, O. (author), Boobis, A.R. (author), Lake, B.G. (author), Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding (author)
The maintenance of the major hepatic cytochrome P450 (CYP) enzymes has been studied in precision-cut human liver slices cultured for up to 72 h in supplemented RPMI 1640 medium. The relative apoprotein levels of 11 CYP enzymes were determined using a panel of antipeptide antibodes. In addition, 7-ethoxyresorufin O-deethylase, tolbutamide...
article 2000
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Pots, A.M. (author), Gruppen, H. (author), Hessing, M. (author), van Boekel, M.A.J.S. (author), Voragen, A.G.J. (author)
Patatin has, so far, been considered a homogeneous group of proteins. A comparison of the isoforms in terms of structural properties or stability has not been reported. A method to obtain various isoform fractions as well as a comparison of the physicochemical properties of these pools is presented. Patatin could be separated in four isoform...
article 1999
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Boot, H.J. (author), Kolen, C.P.A.M. (author), Andreadaki, F.J. (author), Leer, R.J. (author), Pouwels, P.H. (author), Prins Maurits Laboratorium TNO (author)
S-proteins are proteins which form a regular structure (S-layer) on the outside of the cell walls of many bacteria. Two S-protein-encoding genes are located in opposite directions on a 6.0-kb segment of the chromosome of Lactobacillus acidophilus ATCC 4356 bacteria. Inversion of this chromosomal segment occurs through recombination between two...
article 1996
Searched for: subject%3A%22Protein%255C%2Bstability%22
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