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Dive into the research topics where C. Akkermans is active.

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Featured researches published by C. Akkermans.


Biomacromolecules | 2008

Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

C. Akkermans; Paul Venema; Atze Jan van der Goot; Harry Gruppen; Edwin J. Bakx; R.M. Boom; Erik van der Linden

The proteinaceous material present in beta-lactoglobulin fibrils formed after heating (20 h at 85 degrees C) at pH 2 was identified during this study. Fibrils were separated from the nonaggregated material, and the fibrils were dissociated using 8 M guanidine chloride and 0.1 M 1,4-dithiothreitol (pH 8). Characterization of the different fractions was performed using thioflavin T fluorescence, high-performance size-exclusion chromatography, reversed-phase HPLC, and mass spectrometry (MALDI-TOF). Beta-lactoglobulin was found to be hydrolyzed into peptides with molecular masses between 2000 and 8000 Da, and the fibrils were composed of a part of these peptides and not intact beta-lactoglobulin. The majority of the peptides (both aggregated and nonaggregated) were a result from cleavage of the peptide bonds before or after aspartic acid residues. Explanations for the presence of certain peptide fragments in the fibrils are the hydrophobicity, low charge, charge distribution, and capacity to form beta-sheets.


Carbohydrate Polymers | 2004

Molecular breakdown of corn starch by thermal and mechanical effects

R.M. van den Einde; C. Akkermans; A.J. van der Goot; R.M. Boom


Food Hydrocolloids | 2008

Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology

C. Akkermans; Atze Jan van der Goot; Paul Venema; Erik van der Linden; R.M. Boom


Journal of Agricultural and Food Chemistry | 2007

Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate

C. Akkermans; A.J. van der Goot; Paul Venema; Harry Gruppen; J.M. Vereijken; E. van der Linden; R.M. Boom


Food Biophysics | 2006

Shear Pulses Nucleate Fibril Aggregation

C. Akkermans; Paul Venema; Salman S. Rogers; Atze Jan van der Goot; R.M. Boom; Erik van der Linden


International Dairy Journal | 2008

Properties of protein fibrils in whey protein isolate solutions: microstructure, flow behaviour and gelation

C. Akkermans; A.J. van der Goot; Paul Venema; E. van der Linden; R.M. Boom


Food Biophysics | 2008

Enzyme-Induced Formation of β-Lactoglobulin Fibrils by AspN Endoproteinase

C. Akkermans; Paul Venema; Atze Jan van der Goot; R.M. Boom; Erik van der Linden


Food Biophysics | 2008

Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow

A.J. van der Goot; Seyed Hadi Peighambardoust; C. Akkermans; J. M. van Oosten-Manski


International Journal of Water Resources Development | 2009

Composition and fibrils from proteinaceaous materials

C. Akkermans; E.P. Schokker; Marcel Paques; Johannes Andries Nieuwenhuijse; J.H. Zijtveld-van der Wiel; Paul Venema; A.J. van der Goot


Archive | 2008

Pre-fibril composition and fibrils from proteinaceous materials

C. Akkermans; Erik Peter Schokker; Marcel Paques; Johannes Andries Nieuwenhuijse; Der Wiel Johanna Henriëtte Zijtveld-Van; Paul Venema; Der Groot Atze Jan Van

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Paul Venema

Wageningen University and Research Centre

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R.M. Boom

Wageningen University and Research Centre

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A.J. van der Goot

Wageningen University and Research Centre

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E. van der Linden

Wageningen University and Research Centre

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Erik van der Linden

Wageningen University and Research Centre

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Atze Jan van der Goot

Wageningen University and Research Centre

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Harry Gruppen

Wageningen University and Research Centre

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Edwin J. Bakx

Wageningen University and Research Centre

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J.M. Vereijken

Wageningen University and Research Centre

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