Covalent interactions between proteins and oxidation products of caffeoylquinic acid (chlorogenic acid)

Autor: S.V.E. Prigent, Alfons G.J. Voragen, Harry Gruppen, Antonie J. W. G. Visser, Gerrit A van Koningsveld

Publikováno v: Journal of the Science of Food and Agriculture, 87(13), 2502-2510
Journal of the Science of Food and Agriculture 87 (2007) 13

BACKGROUND: The interactions between phenolic compounds and proteins can modify protein properties important in the food industry. To understand the effects of these interactions, the covalent interactions between caffeoylquinic acid (chlorogenic aci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de409ad37eae5df0df6ab0fde11f9ea3
https://doi.org/10.1002/jsfa.3011

Bitterness of saponins and their content in dry peas

Autor: Aagje Legger, L. Heng, Harry Gruppen, Jean-Paul Vincken, Gerrit A van Koningsveld, Jacques P. Roozen, Fons Voragen, Tiny A J S van Boekel

Publikováno v: Journal of the Science of Food and Agriculture, 86(8), 1225-1231
Journal of the Science of Food and Agriculture 86 (2006) 8

The bitterness of a saponin mixture (containing saponin B and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) saponin in a ratio of 1:4) and saponin B obtained from dry peas were established by a trained panel using line scaling. Both saponi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af4f2cf3bbedf733d1a02e85c629bcbc
https://doi.org/10.1002/jsfa.2473

The solubility of potato proteins from industrial potato fruit juices as influenced by pH and various additives

Autor: Gerrit A van Koningsveld, Alphons G. J. Voragen, Martinus A.J.S. van Boekel, Harmen H.J. de Jongh, Pieter Walstra, Gerrit Wijngaards, Harry Gruppen

Publikováno v: Journal of the Science of Food and Agriculture, 82(1), 134-142
Journal of the Science of Food and Agriculture, 1, 82, 134-142
Journal of the Science of Food and Agriculture 82 (2002) 1

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 precip

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c77a0afaab9461a533bcf920fc1e473b
https://doi.org/10.1002/jsfa.1015

Opposite Contributions of Glycinin- and ß-Conglycinin-Derived Peptides to the Aggregation Behavior of Soy Protein Isolate Hydrolysates

Autor: Harry Gruppen, Frank Driehuis, Arno C. Alting, Bas J. H. Kuipers, Gerrit A van Koningsveld, Alphons G. J. Voragen

Publikováno v: Food Biophysics 1 (2006) 4
Food Biophysics, 1(4), 178-188

The aggregation behavior as a function of pH was studied for hydrolysates obtained by hydrolysis of soy protein isolate (SPI) and glycinin- and ß-conglycinin-rich protein fractions with subtilisin Carlsberg. The substrates were hydrolyzed up to degr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2456a7ca5cbb769624e18328322907d2

Tentative assignment of the potato serine protease inhibitor group as beta-II proteins based on their spectroscopic characteristics

Autor: Harry Gruppen, Gerrit A van Koningsveld, Lambertus A.M. van den Broek, Laurice Pouvreau, Alphons G. J. Voragen

Publikováno v: Journal of Agricultural and Food Chemistry 52 (2004) 25
Journal of Agricultural and Food Chemistry, 52(25), 7704-7710

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 cl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e57be6101fa93b93ad2ada25e4ce2dc4
https://pubmed.ncbi.nlm.nih.gov/15675823