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Research project (§ 26 & § 27)
Duration : 2022-08-01 - 2023-02-28

Wihtin this project, selected vegetable raw materials from local and sustainable production, as well as the foodstuffs produced and preserved from them through lactic acid fermentation, are to be microbiologically characterized. Several of the research partner's products are being examined in detail at various stages of production, right through to retained samples. Both, modern microbiological and molecular biological methods are used. The aim of the work is to record the micro-ecological conditions in the entire product cycle and to derive knowledge to stabilize and optimize product quality.
Research project (§ 26 & § 27)
Duration : 2022-10-01 - 2025-09-30

The formation of GF doughs and production of GF breads is a technological challenge as GF flours are not able to form viscoelastic doughs when kneaded with water. Although a lot of research activities and additives improved the current quality of GF bread, the overall quality is still low and GF bread is less well accepted by consumers. Novel research revealed that arabinoxylans (AX) could imitate the gluten-network to some degree because of its cross-linking ability through ferulic acid residues. However, carbohydrate systems alone cannot reach the outstanding properties of gluten. Thus, a new approach by enzymatically induced cross-linking of proteins with AX via ferulic acid and tyrosine residues seems to be a solution to further improve gluten-free dough systems. As suitable raw materials, oat, maize and rice were identified due to their high quality AX and rich abundance of tyrosine in proteins. The aim of this project is to use these ingredients and cross-linking enzymes to establish a protein-AX network for gluten-free starch based systems with superior properties. The novel enzymatically induced protein-AX network will have similar properties like gluten and thus improving quality of GF dough systems to so far unknown quality. Furthermore, new insights in the complex structure of baking related cereal polymers and thus novel knowledge will be achieved.
Research project (§ 26 & § 27)
Duration : 2020-12-01 - 2021-09-30

The aim of this research project is to develop a reliable analytical method to differentiate the biologically active vitamin B12 from the non-active pseudo-vitamin B12 using UHPLC-PDA-MS. An ultra-high-performance liquid chromatography system (UHPLC) is used as well as different detectors (PDA and QDa) in order to be able to generate more information about the pseudo form, which is crucial and for reliable identification and quantitative determination. Vitamin B12 is produced by some microorganisms and is therefore almost exclusively found in foods of animal origin. Consequently, a vegetarian or even vegan diet can pose a health risk and lead to deficiency symptoms, which is why doctors recommend supplementing vitamin B12 in many cases. Many of these preparations consist of algae, but not all algae species are able to synthesize vitamin B12, some produce a structurally very similar compound, which is known as "pseudo-vitamin B12", but which has no biological activity for humans. As a result, such dietary supplements are ineffective.

Supervised Theses and Dissertations