Cross-linking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase followed by SEC–MALLS

Autor: Harry Gruppen, Nathalie Creusot, Evanthia Monogioudi, Johanna Buchert, Kristiina Kruus, Maija-Liisa Mattinen

Publikováno v: Food Hydrocolloids, 23(7), 2008-2015
Food Hydrocolloids 23 (2009) 7
Monogioudi, E, Creusot, N, Kruus, K, Gruppen, H, Buchert, J & Mattinen, M-L 2009, ' Cross-linking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase followed by SEC–MALLS ', Food Hydrocolloids, vol. 23, no. 7, pp. 2008-2015 . https://doi.org/10.1016/j.foodhyd.2009.03.011

Enzymatic modification of proteins, in order to produce functional materials such as hydrogels, adhesives and films via cross-linked networks or scaffolds of proteins, is a constantly evolving technology to create tailored micro- and nanostructured m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2455a04eaf71c9fd026513dcd726520
https://doi.org/10.1016/j.foodhyd.2009.03.011

Enzyme-induced aggregation and gelation of proteins

Autor: Harry Gruppen, Nathalie Creusot

Publikováno v: Biotechnology Advances 25 (2007) 6
Biotechnology Advances, 25(6), 597-601

This paper provides a brief overview of the effects of protein hydrolysis on aggregation and gel forming properties of protein systems. Among the food globular proteins, whey proteins and soy proteins are the most extensively studied for their abilit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c85ce2b1cd38878f242f392a477e467a
https://doi.org/10.1016/j.biotechadv.2007.07.007

Rheological properties of patatin gels compared with ß-lactoglobulin, ovalbumin, and glycinin

Autor: Nathalie Creusot, Harry Gruppen, Marc Christiaan Laus, Peter A. Wierenga, Marco L. F. Giuseppin

Publikováno v: Journal of the Science of Food and Agriculture 91 (2011) 2
Journal of the Science of Food and Agriculture, 91(2), 253-261

BACKGROUND: The thermal unfolding and rheological properties of patatin gels were compared with those of commonly used proteins (ß-lactoglobulin, ovalbumin, glycinin). RESULTS: A significant difference between these proteins was observed in both the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e328e17c139fe161f7e287891b792c51

Protein-peptide interactions in mixtures of whey peptides and whey proteins

Autor: Harry Gruppen, Nathalie Creusot

Publikováno v: Journal of Agricultural and Food Chemistry 55 (2007) 6
Journal of Agricultural and Food Chemistry, 55(6), 2474-2481

The effects of several conditions on the amounts and compositions of aggregates formed in mixtures of whey protein hydrolysate, made with Bacillus licheniformis protease, and whey protein isolate were investigated using response surface methodology.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::768f4a6a9944131707587649c45ac79d
https://research.wur.nl/en/publications/protein-peptide-interactions-in-mixtures-of-whey-peptides-and-whe

Peptide-peptide and protein-peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

Autor: Gerrit A van Koningsveld, Harry Gruppen, Nathalie Creusot, Cornelis G. de Kruif, Alphons G. J. Voragen

Publikováno v: International Dairy Journal 16 (2006) 8
International Dairy Journal, 16(8), 840-849

The extent of aggregation in whey protein isolate (WPI) hydrolysates induced by Bacillus licheniformis protease was quantified as a function of degree of hydrolysis (DH), temperature and ionic strength. The capacity of the hydrolysates to aggregate a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05890ff156d9b82e85750f4ed910bbdd
https://research.wur.nl/en/publications/peptide-peptide-and-protein-peptide-interactions-in-mixtures-of-w