Hans Goesaert

Summary

Affiliation: Katholieke Universiteit Leuven
Country: Belgium

Publications

  1. ncbi request reprint TAXI type endoxylanase inhibitors in different cereals
    Hans Goesaert
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Belgium
    J Agric Food Chem 51:3770-5. 2003
  2. ncbi request reprint Occurrence of proteinaceous endoxylanase inhibitors in cereals
    Hans Goesaert
    KU Leuven, Laboratory of Food Chemistry, Kasteelpark Arenberg 20, B 3001 Louvain, Belgium
    Biochim Biophys Acta 1696:193-202. 2004
  3. ncbi request reprint Purification and characterization of a XIP-type endoxylanase inhibitor from rice (Oryza sativa)
    Hans Goesaert
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Enzyme Inhib Med Chem 20:95-101. 2005
  4. pmc TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family
    Ellen Fierens
    Laboratory of Food Chemistry and Biochemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    Biochem J 403:583-91. 2007
  5. ncbi request reprint Purification of TAXI-like endoxylanase inhibitors from wheat (Triticum aestivum L.) whole meal reveals a family of iso-forms
    Kurt Gebruers
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Belgium
    J Enzyme Inhib Med Chem 17:61-8. 2002
  6. ncbi request reprint Properties of TAXI-type endoxylanase inhibitors
    Kurt Gebruers
    KU Leuven, Laboratory of Food Chemistry, Kasteelpark Arenberg 20, B 3001 Louvain, Belgium
    Biochim Biophys Acta 1696:213-21. 2004
  7. doi request reprint Antifirming effects of starch degrading enzymes in bread crumb
    Hans Goesaert
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Leuven, Belgium
    J Agric Food Chem 57:2346-55. 2009
  8. ncbi request reprint Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting
    Greta G Gelders
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Agric Food Chem 54:1493-9. 2006
  9. ncbi request reprint Molecular identification of wheat endoxylanase inhibitor TAXI-I1, member of a new class of plant proteins
    Katleen Fierens
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    FEBS Lett 540:259-63. 2003
  10. doi request reprint Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion
    Hans Goesaert
    Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Box 2463, B 3001 Heverlee, Belgium
    Carbohydr Res 345:397-401. 2010

Collaborators

Detail Information

Publications16

  1. ncbi request reprint TAXI type endoxylanase inhibitors in different cereals
    Hans Goesaert
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Belgium
    J Agric Food Chem 51:3770-5. 2003
    ..For each cereal, high-resolution cation exchange chromatography revealed the presence of multiple isoinhibitors, each of which occurs in two molecular forms. However, in durum wheat and barley, a single isoform is predominantly present...
  2. ncbi request reprint Occurrence of proteinaceous endoxylanase inhibitors in cereals
    Hans Goesaert
    KU Leuven, Laboratory of Food Chemistry, Kasteelpark Arenberg 20, B 3001 Louvain, Belgium
    Biochim Biophys Acta 1696:193-202. 2004
    ..Lower inhibitor levels are present in durum wheat and barley, while maize contains solely XIP-type inhibitors. No inhibitors have been isolated from rice, oats and buckwheat...
  3. ncbi request reprint Purification and characterization of a XIP-type endoxylanase inhibitor from rice (Oryza sativa)
    Hans Goesaert
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Enzyme Inhib Med Chem 20:95-101. 2005
    ..were not sensitive to inhibition. The above mentioned A. aculeatus endoxylanase was not inhibited either, although gel permeation chromatography revealed that it complexed rice XIP in a 1:1 molar stoichiometric ratio...
  4. pmc TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family
    Ellen Fierens
    Laboratory of Food Chemistry and Biochemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    Biochem J 403:583-91. 2007
    ..60-nM. Except for zeamatin, an alpha-amylase/trypsin inhibitor from maize (Zea mays), no other enzyme inhibitor is currently known among the TLPs. TLXI thus represents a novel type of inhibitor within this group of proteins...
  5. ncbi request reprint Purification of TAXI-like endoxylanase inhibitors from wheat (Triticum aestivum L.) whole meal reveals a family of iso-forms
    Kurt Gebruers
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Belgium
    J Enzyme Inhib Med Chem 17:61-8. 2002
    ..The first type of endoxylanase inhibitor is active against both endoxylanases and the second type only has significant activity against the B. subtilis endoxylanase...
  6. ncbi request reprint Properties of TAXI-type endoxylanase inhibitors
    Kurt Gebruers
    KU Leuven, Laboratory of Food Chemistry, Kasteelpark Arenberg 20, B 3001 Louvain, Belgium
    Biochim Biophys Acta 1696:213-21. 2004
    ....
  7. doi request reprint Antifirming effects of starch degrading enzymes in bread crumb
    Hans Goesaert
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Leuven, Belgium
    J Agric Food Chem 57:2346-55. 2009
    ..As a result, it prevented the incorporation of water in the amylopectin crystallites. In this way, the different starch and gluten networks kept their flexibility, resulting in a softer crumb with good resilience...
  8. ncbi request reprint Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting
    Greta G Gelders
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Agric Food Chem 54:1493-9. 2006
    ....
  9. ncbi request reprint Molecular identification of wheat endoxylanase inhibitor TAXI-I1, member of a new class of plant proteins
    Katleen Fierens
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    FEBS Lett 540:259-63. 2003
    ..Our data indicate that TAXI-I belongs to a newly identified class of plant proteins for which a molecular function as glycoside hydrolase inhibitor can now be suggested...
  10. doi request reprint Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion
    Hans Goesaert
    Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Box 2463, B 3001 Heverlee, Belgium
    Carbohydr Res 345:397-401. 2010
    ..The temperature dependence of the hydrolysis pattern of this enzyme is relevant for interpretation of its action as antifirming enzyme in bread-making applications...
  11. doi request reprint Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator
    Bram Pareyt
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Agric Food Chem 58:353-60. 2010
    ..90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality...
  12. doi request reprint Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population
    Annabel Bijttebier
    Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20 Box 2463, B 3001 Heverlee, Belgium
    Carbohydr Res 345:235-42. 2010
    ..The present results clearly show that different enzymes can be used for (limited) conversion of amylopectin into structures differing in molecular weight and chain length distributions...
  13. ncbi request reprint Temperature impacts the multiple attack action of amylases
    Annabel Bijttebier
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    Biomacromolecules 8:765-72. 2007
    ..Furthermore, different enzymes had different activities on Red Starch and cross-linked amylose. Hence, next to the temperature, the action pattern of alpha-amylases is influenced by structural parameters of the starch substrate...
  14. doi request reprint Model approach to starch functionality in bread making
    Hans Goesaert
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Agric Food Chem 56:6423-31. 2008
    ....
  15. ncbi request reprint Potato phosphorylase catalyzed synthesis of amylose-lipid complexes
    Greta G Gelders
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    Biomacromolecules 6:2622-9. 2005
    ..In addition, we hypothesized that these results provide additional evidence for the fringed micellar organization of (semi-enzymically synthesized) amylose-lipid complexes...
  16. ncbi request reprint Potential role of glycosidase inhibitors in industrial biotechnological applications
    Jens Frisbaek Sørensen
    Section Enzyme Development, Danisco Cultor A S, Edwin Rahrsvej 38, DK 8220 Brabrand, Denmark
    Biochim Biophys Acta 1696:275-87. 2004
    ..They will also allow careful selection of raw material and reaction conditions, and future development of new genetic varieties low in inhibitors. These are all new and very promising concepts for the food and feed sector...