Ine Rombouts

Summary

Affiliation: Katholieke Universiteit Leuven
Country: Belgium

Publications

  1. pmc Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry
    Ine Rombouts
    German Research Center for Food Chemistry, Leibniz Institute, Lise Meitner Strasse 34, D 85354 Freising, Germany
    Sci Rep 3:2279. 2013
  2. doi request reprint 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
  3. doi request reprint 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
  4. doi request reprint 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
  5. doi request reprint 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
  6. pmc Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry
    Bert Lagrain
    German Research Center for Food Chemistry, Freising, Germany
    PLoS ONE 8:e58682. 2013
  7. doi request reprint 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
  8. doi request reprint 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
  9. doi request reprint Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof
    Ine Rombouts
    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 60:10133-40. 2012

Detail Information

Publications9

  1. pmc Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry
    Ine Rombouts
    German Research Center for Food Chemistry, Leibniz Institute, Lise Meitner Strasse 34, D 85354 Freising, Germany
    Sci Rep 3:2279. 2013
    ..However, more peptides were detected after labeling gluten proteins with 4-VP and IDAM than with ICAT...
  2. doi request reprint 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...
  3. doi request reprint 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)...
  4. doi request reprint 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...
  5. doi request reprint 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...
  6. pmc Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry
    Bert Lagrain
    German Research Center for Food Chemistry, Freising, Germany
    PLoS ONE 8:e58682. 2013
    ....
  7. doi request reprint 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...
  8. doi request reprint 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...
  9. doi request reprint Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof
    Ine Rombouts
    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 60:10133-40. 2012
    ..In addition, above 110 °C, β-elimination of cystine led to non-SS cross-links. Intramolecular SS bonds more often transformed in intermolecular non-SS bonds in BSA than in gluten. ..