Chemical processing as a tool to generate ovalbumin variants with changed stability

Autor: Jan-Willem F. A. Simons, Harmen H.J. de Jongh, Jolan de Groot, Kerensa Broersen, Hans A. Kosters, Peter A. Wierenga

Publikováno v: Biotechnology and Bioengineering, 84(1), 61-70
Biotechnology and Bioengineering, 1, 84, 61-70
Biotechnology and Bioengineering 84 (2003) 1

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);

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f20b2044692b2ed302bbe0d60838cdf4
https://doi.org/10.1002/bit.10749

Cloning, expression, purification and characterization of patatin, a novel phospholipase A

Autor: Hoang J. H. B. Hirschberg, Jan-Willem F. A. Simons, Niek Dekker, Maarten R. Egmond

Publikováno v: European Journal of Biochemistry. 268:5037-5044

Patatin is the major protein constituent of potato tubers and displays broad esterase activity. The native enzyme actually belongs to a highly homologous multigene family of vacuolar glycoproteins. From these, the patB2 patatin gene was selected and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b67ada48ae40d9cb6f2db8d8a118adc6
https://doi.org/10.1046/j.0014-2956.2001.02411.x

The phospholipase activity of Staphylococcus hyicus lipase strongly depends on a single Ser to Val mutation

Autor: Hubertus M. Verheij, M. Van Kampen, Maarten R. Egmond, Niek Dekker, Jan-Willem F. A. Simons

Publikováno v: Chemistry and Physics of Lipids. 93:39-45

Site-directed mutagenesis and domain exchange were used to investigate the role of the C-terminal domains of Staphylococcus hyicus lipase (SHL) and S. aureus lipase (SAL) in substrate selectivity. The introduction of a single point mutation coding fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e621e093469b08b0cc1ae37ba471ff5
https://doi.org/10.1016/s0009-3084(98)00027-9

The (phospho) lipase from Staphylococcus hyicus: Expression in Escherichia coli, large-scale purification and application in esterification reactions

Autor: Jan-Willem F. A. Simons, Hubertus M. Verheij, Arend J. Slotboom, J.-W.P. Boots

Publikováno v: Journal of Molecular Catalysis B: Enzymatic. 3:13-23

The gene coding for the mature part of the (phospho)lipase from Staphylococcus hyicus has been cloned and overexpressed in Escherichia coli. The recombinant enzyme accumulated in the cytoplasm and was purified using a combination of cation- and anion

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f8e1cdf8570a35daac53eaf3f474367
https://doi.org/10.1016/s1381-1177(96)00048-3

Physical and chemical interactions in cold gelation of food proteins

Autor: Ronald W. Visschers, Jan-Willem F. A. Simons, Arno C. Alting, H.H.J. de Jongh

Publikováno v: Journal of Agricultural and Food Chemistry 50 (2002) 16
Journal of Agricultural and Food Chemistry, 50, 4682-4689
Journal of Agricultural and Food Chemistry, 50(16), 4682-4689

pH-Induced cold gelation of whey proteins is a two-step process. After protein aggregates have been prepared by heat treatment, gelation is established at ambient temperature by gradually lowering the pH. To demonstrate the importance of electrostati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::212026eae78a5fd3bd91abbe08f127a5
https://research.wur.nl/en/publications/physical-and-chemical-interactions-in-cold-gelation-of-food-prote