Ine Rombouts

Summary

Affiliation: Katholieke Universiteit Leuven
Country: Belgium

Publications

  1. ncbi Cross-linking of wheat gluten proteins during production of hard pretzels
    Ine Rombouts
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, P O Box 2463, 3001, Heverlee, Belgium
    Amino Acids 42:2429-38. 2012
  2. ncbi Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
    Ine Rombouts
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Chromatogr A 1216:5557-62. 2009
  3. ncbi Identification of isopeptide bonds in heat-treated wheat gluten peptides
    Ine Rombouts
    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 Leuven, Belgium
    J Agric Food Chem 59:1236-43. 2011
  4. ncbi Wheat gluten amino acid analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
    Ine Rombouts
    Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Leuven, Belgium
    Methods Mol Biol 828:329-37. 2012
  5. ncbi Kinetics of heat-induced polymerization of gliadin
    Bert Lagrain
    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 59:2034-9. 2011
  6. ncbi The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin
    Bert Lagrain
    Centre for Food and Microbial Technology and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Agric Food Chem 58:10761-7. 2010

Detail Information

Publications6

  1. ncbi Cross-linking of wheat gluten proteins during production of hard pretzels
    Ine Rombouts
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, P O Box 2463, 3001, Heverlee, Belgium
    Amino Acids 42:2429-38. 2012
    ..No indications for Maillard-derived cross-links or LAL in pretzel dough immediately after dipping were found, even when severe dipping conditions were used...
  2. ncbi Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
    Ine Rombouts
    Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Chromatogr A 1216:5557-62. 2009
    ..Results for the other amino acids obtained by the different methods were linearly correlated (r>0.99, slope=1.03)...
  3. ncbi Identification of isopeptide bonds in heat-treated wheat gluten peptides
    Ine Rombouts
    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 Leuven, Belgium
    J Agric Food Chem 59:1236-43. 2011
    ..Heating HMW-GS lysine- and glutamine-containing peptides induced the formation of isopeptide bonds, thereby supporting the above hypothesis. The level of isopeptide bond formation increased with heating time...
  4. ncbi Wheat gluten amino acid analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
    Ine Rombouts
    Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Leuven, Belgium
    Methods Mol Biol 828:329-37. 2012
    ..Gradient conditions including an extra eluent allow multiple sequential sample analyses without risk of Glu accumulation on the anion-exchange column which otherwise would result from high Gln levels in gluten proteins...
  5. ncbi Kinetics of heat-induced polymerization of gliadin
    Bert Lagrain
    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 59:2034-9. 2011
    ..Gliadin extractability was much less affected. Under the experimental conditions, gliadin polymerization through SH-SS interchange occurred much more rapidly than β-elimination of cystine...
  6. ncbi The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin
    Bert Lagrain
    Centre for Food and Microbial Technology and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B 3001 Leuven, Belgium
    J Agric Food Chem 58:10761-7. 2010
    ..g., bread making, but may well contribute to gluten network formation during the production of soft wheat products. It may also well be relevant in the production of bioplastics made from gluten...