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G.A. van Koningsveld

Wageningen University and Research Centre

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Featured researches published by G.A. van Koningsveld.

FEBS Letters | 2004

Site-directed mutagenesis study of the three catalytic residues of the fructosyltransferases of Lactobacillus reuteri 121

L.K. Ozimek; S.A F T van Hijum; G.A. van Koningsveld; van der Marc Maarel; G.H. van Geel-Schutten; Lubbert Dijkhuizen

Bacterial fructosyltransferases (FTFs) are retaining‐type glycosidases that belong to family 68 of glycoside hydrolases. Recently, the high‐resolution 3D structure of the Bacillus subtilis levansucrase has been solved [Meng, G. and Futterer, K., Nat. Struct. Biol. 10 (2003) 935–941]. Based on this structure, the catalytic nucleophile, general acid/base catalyst, and transition state stabilizer were identified. However, a detailed characterization of site‐directed mutants of the catalytic nucleophile has not been presented for any FTF enzyme. We have constructed site‐directed mutants of the three putative catalytic residues of the Lactobacillus reuteri 121 levansucrase and inulosucrase and characterized the mutant proteins. Changing the putative catalytic nucleophiles D272 (inulosucrase) and D249 (levansucrase) into their amido counterparts resulted in a 1.5–4×105 times reduction of total sucrase activity.

Journal of Agricultural and Food Chemistry | 2003

Effects of Non-covalent Interactions with 5-O-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins

S.V.E. Prigent; Harry Gruppen; Antonie J. W. G. Visser; G.A. van Koningsveld; G.A.H. de Jong; A.G.J. Voragen

Journal of Agricultural and Food Chemistry | 2001

Relative abundance and inhibitory distribution of protease inhibitors in potato juice from cv. Elkana

L.A.M. Pouvreau; Harry Gruppen; S.R. Piersma; L.A.M. van den Broek; G.A. van Koningsveld; A.G.J. Voragen

Journal of Agricultural and Food Chemistry | 2002

Isolation and Characterization of Undenatured Chlorogenic Acid Free Sunflower (Helianthus annuus) Proteins

S. Gonzales-Perez; K.B. Merck; J.M. Vereijken; G.A. van Koningsveld; Harry Gruppen; A.G.J. Voragen

Trends in Food Science and Technology | 2004

Protein-flavour interactions in relation to development of novel protein foods

Lynn Heng; G.A. van Koningsveld; Harry Gruppen; M.A.J.S. van Boekel; Jean-Paul Vincken; Jacques P. Roozen; A.G.J. Voragen

Journal of Agricultural and Food Chemistry | 2001

Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.

G.A. van Koningsveld; Harry Gruppen; H.H.J. de Jongh; G. Wijngaards; M.A.J.S. van Boekel; P. Walstra; A.G.J. Voragen

Journal of Agricultural and Food Chemistry | 2005

Enzymatic Hydrolysis as a Means of Expanding the Cold Gelation Conditions of Soy Proteins

Bas J. H. Kuipers; G.A. van Koningsveld; Arno C. Alting; F. Driehuis; Harry Gruppen; A.G.J. Voragen

Journal of Agricultural and Food Chemistry | 2003

The Most Abundant Protease Inhibitor in Potato Tuber (Cv. Elkana) Is a Serine Protease Inhibitor from the Kunitz Family

L.A.M. Pouvreau; Harry Gruppen; G.A. van Koningsveld; L.A.M. van den Broek; A.G.J. Voragen

Journal of Agricultural and Food Chemistry | 2002

Effect of heat-induced aggregation on the IgE binding of patatin (Sol t 1) is dominated by other potato proteins

Stef J. Koppelman; G.A. van Koningsveld; A.C. Knulst; Harry Gruppen; I.G.A.J. Pigmans; H.H.J. de Jongh

Journal of Agricultural and Food Chemistry | 2002

Formation and stability of foam made with various potato protein preparations

G.A. van Koningsveld; P. Walstra; Harry Gruppen; G. Wijngaards; M.A.J.S. van Boekel; A.G.J. Voragen

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