Search Results - "Giuseppin, Marco L. F."

Comparison of Heat-Induced Aggregation of Globular Proteins by Delahaije, Roy J. B. M, Wierenga, Peter A, Giuseppin, Marco L. F, Gruppen, Harry

“…Typically, heat-induced aggregation of proteins is studied using a single protein under various conditions (e.g., temperature). Because different studies use…”
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Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions by Delahaije, Roy J. B. M, Wierenga, Peter A, van Nieuwenhuijzen, Neleke H, Giuseppin, Marco L. F, Gruppen, Harry

“…DLVO theory is often considered to be applicable to the description of flocculation of protein-stabilized oil-in-water emulsions. To test this, emulsions made…”
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Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects by Delahaije, Roy J.B.M., Wierenga, Peter A., Giuseppin, Marco L.F., Gruppen, Harry

“…[Display omitted] •Succinylation of patatin results in increased charge and (partial) unfolding.•Partial unfolding increases the initial adsorption rate to the…”
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Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions by Delahaije, Roy J. B. M, Gruppen, Harry, van Nieuwenhuijzen, Neleke H, Giuseppin, Marco L. F, Wierenga, Peter A

“…Glycation of proteins by the Maillard reaction is often considered as a method to prevent flocculation of protein-stabilized oil-in-water emulsions. The effect…”
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Quantitative description of the parameters affecting the adsorption behaviour of globular proteins by Delahaije, Roy J B M, Gruppen, Harry, Giuseppin, Marco L F, Wierenga, Peter A

“…The adsorption behaviour of proteins depends significantly on their molecular properties and system conditions. To study this relation, the effect of relative…”
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Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening by Spelbrink, Robin E. J., Lensing, Hellen, Egmond, Maarten R., Giuseppin, Marco L. F.

“…The potato lipase, patatin, has long been thought of as essentially inactive towards triacylglycerols. Recently, technology has been developed to isolate…”
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Digestion kinetics of potato protein isolates in vitro and in vivo by He, Tao, Spelbrink, Robin E J, Witteman, Ben J, Giuseppin, Marco L F

“…Recently, an industrial process was developed to isolate native protein fractions from potato: a high (HMW) and a low (LMW) molecular weight fraction…”
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Towards predicting the stability of protein-stabilized emulsions by Delahaije, Roy J.B.M., Gruppen, Harry, Giuseppin, Marco L.F., Wierenga, Peter A.

“…The protein concentration is known to determine the stability against coalescence during formation of emulsions. Recently, it was observed that the protein…”
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Slow and fast dietary proteins differentially modulate postprandial metabolism by He, Tao, Giuseppin, Marco L F

“…The quality of dietary proteins is influenced by their content and composition of amino acids and bioavailability. Recent data suggest that the digestion and…”
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Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin by Creusot, Nathalie, Wierenga, Peter A, Laus, Marc C, Giuseppin, Marco LF, Gruppen, Harry

“…BACKGROUND: The thermal unfolding and rheological properties of patatin gels were compared with those of commonly used proteins (β‐lactoglobulin, ovalbumin,…”
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Improved Extraction and Sample Cleanup of Tri-glycoalkaloids α-Solanine and α-Chaconine in Non-denatured Potato Protein Isolates by Laus, Marc C., Klip, Gert, Giuseppin, Marco L. F.

“…Glycoalkaloids in potato-derived products result in bitter taste and potentially toxic effects at high intakes. Generally, extraction of glycoalkaloids prior…”
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Hydrogen peroxide metabolism in yeasts by VERDUYN, C, GIUSEPPIN, M. L. F, SCHEFFERS, W. A, VAN DIJKEN, J. P

“…A catalase-negative mutant of the yeast Hansenula polymorpha consumed methanol in the presence of glucose when the organism was grown in carbon-limited…”
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Rheological properties of patatin gels compared with [Beta]-lactoglobulin, ovalbumin, and glycinin by Creusot, Nathalie, Wierenga, Peter A, Laus, Marc C, Giuseppin, Marco LF, Gruppen, Harry

“…The thermal unfolding and rheological properties of patatin gels were compared with those of commonly used proteins (β-lactoglobulin, ovalbumin, glycinin). A…”
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Production of a novel extracellular polysaccharide by Lactobacillus sake 0-1 and characterization of the polysaccharide by VAN DEN BERG, D. J. C, ROBIJN, G. W, JANSSEN, A. C, GIUSEPPIN, M. L. F, VREEKER, R, KAMERLING, J. P, VLIEGENTHART, J. F. G, LEDEBOER, A. M, VERRIPS, C. T

“…A novel exopolysaccharide (EPS) produced by Lactobacillus sake 0-1 (CBS 532.92) has been isolated and characterized. When the strain was grown on glucose, the…”
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glutamate synthase (GOGAT) of Saccharomyces cerevisiae plays an important role in central nitrogen metabolism by Guillamón, José M, van Riel, Natal A.W, Giuseppin, Marco L.F, Verrips, C.Theo

“…Central nitrogen metabolism contains two pathways for glutamate biosynthesis, glutaminases and glutamate synthase (GOGAT), using glutamine as the sole nitrogen…”
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Metabolic Modeling of Saccharomyces cerevisiae Using the Optimal Control of Homeostasis: A Cybernetic Model Definition by Giuseppin, Marco L.F., van Riel, Natal A.W.

“…A model is presented to describe the observed behavior of microorganisms that aim at metabolic homeostasis while growing and adapting to their environment in…”
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Estimation of steady-state culture characteristics during acceleration-stats with yeasts by van der Sluis, Catrinus, Westerink, Brenda H., Dijkstal, Maikel M., Castelein, Sipke J., van Boxtel, Antonius J.B., Giuseppin, Marco L.F., Tramper, Johannes, Wijffels, René H.

“…Steady‐state culture characteristics are usually determined in chemostat cultivations, which are very time‐consuming. In contrast, acceleration‐stat (A‐stat)…”
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Comparative study on the production of Guar (alpha)-galactosidase by Saccharomyces cerevisiae SU50B and Hansenula polymorpha 8/2 in continuous cultures by Giuseppin, Marco L F, Almkerk, Jose W, Heistek, Jolanda C, Verrips, C Theo

“…A study on the production of guar alpha-galactosidase by Saccharomyces cerevisiae SU50B and Hansenula polymorpha 8/2 is offered. Enzyme production and…”
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Cell wall strength of Hansenula polymorpha in continuous cultures in relation to the recovery of methanol oxidase (MOX) by Giuseppin, Marco L. F., van Eijk, Hendrikus M. J., Hellendoorn, Marja, van Almkerk, José W.

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Production of catalase-free alcohol oxidase by Hansenula polymorpha by Giuseppin, M.L.F, Eijk, H.M.J. van, Verduyn, C, Bante, I, Dijken, J.P. van

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