Nadja Frank, Kelly Geist, Katharina Höfflin and Kim Siegel successfully completed their MSc theses. Congratulations and all the best for the future!
Anna Dragosa, Franziska Ertl, Julia Tran, Jan Ullemeyer and Muhammed Yapar start their MSc theses. Welcome to our group!
Katharina Scherf is the new "Brotsenatorin 2024"
Prof. Dr. Katharina Scherf has been awarded the honorary senatorship of the German Bread Senate at the annual members' meeting of the Association of German Industrial Bakeries in Frankfurt a. M. from 01.-02. September 2023. Read more about this award HERE (in German).
Presentation of the award. Prof. Dr. Meinolf Lindhauer, Prof. Dr. Katharina Scherf and Prof. Dr. Ulrike Detmers (from left to right ). © f2m/baumfalk
New paper in npj Science of Food
Wheat amylase/trypsin-inhibitors (ATIs) are known allergens and they activate the toll-like receptor 4 on intestinal immune cells to promote intestinal and extra-intestinal inflammation. We therefore quantified 13 ATIs in 60 German hexaploid winter wheat cultivars originating from 1891 to 2010 and harvested in three years by targeted liquid chromatography-tandem mass spectrometry. The total ATI content and that of the two major ATIs 0.19 and CM3 did not change from old cultivars (first registered from 1891 to 1950) to modern cultivars (1951–2010). The full text is available here: doi: 10.1038/s41538-023-00219-w
Congratulations to Majlinda Xhaferaj!
Ms. Majlinda Xhaferaj successfully passed her PhD defense! After giving an impressive presentation on the topic "Rye and barley reference materials for the analysis of gluten", she also successfully passed the oral exam and was granted the title "Dr. rer. nat.". We congratulate her on this great success and wonderful achievement and wish her all the best for the future!
Congratulations to Charlotte Stemler!
Ms. Charlotte Stemler successfully passed her PhD defense! After giving an impressive presentation on the topic "Substrate specificities of baking lipases for use in fine bakery goods", she also successfully passed the oral exam and was granted the title "Dr. rer. nat.". We congratulate her on this great success and wonderful achievement and wish her all the best for the future!
We say goodbye to Anna-Maria Pieger and to Hong-Dao Truong who supported two of the projects in our group. We wish them all the best for the future!
New paper in Current Research in Food Science
Wheat amylase/trypsin-inhibitors (ATI) are known triggers for wheat-related disorders. We determined the inhibitory activity against different α-amylases, the content of albumins and globulins and total ATI and correlated these parameters in wholegrain flour of hexaploid, tetraploid and diploid wheat species. Hexaploid cultivars of spelt and common wheat had the highest inhibitory activities against human salivary α-amylase. Tetraploid wheat species durum and emmer had lower activities, whereas einkorn had no detectable inhibitory activity. No correlation was observed between the ATI content and the inhibitory activity against the used α-amylases, highlighting that it is very important to look at the parameters separately. The full text is available here: doi: 10.1016/j.crfs.2023.100542
New paper in Food Chemistry
We characterized the protein composition of 35 barley cultivars from different countries to establish a new barley reference material. The relative protein composition of the 35 barley cultivars averaged 25% albumins and globulins, 11% D-hordeins, 19% C-hordeins, and 45% B/γ-hordeins. The prolamin/glutelin ratio (1:1) commonly used in ELISAs to calculate the gluten content was found to be inappropriate for barley (1.6 ± 0.6). Eight cultivars suitable as potential RMs were selected to ensure a typical barley protein composition and improve food safety for celiac disease patients. The full text is available here: doi: 10.1016/j.foodchem.2023.136414
Johanna Moßburger and Hong-Dao Truong join our group as scientific assistants. Welcome (back) to our group!
Quoc Hung Le starts his PhD thesis on the "Characterization of pea and oat protein fractions". Welcome to our group!
Kim Lorenz starts her PhD thesis on "Tracking gluten immunoreactive peptides and gluten digestibility". Welcome (again) to our group!
Lukas Buck wins the WIG Studienpreis (2nd place)
On March 29, 2023, Lukas Buck won the WIG Studienpreis (2nd place) during the 11. Spring Conference of the Weihenstephan Institute for Cereal Research (WIG) in Freising, DE. The prize honors his excellent Master's thesis on the development of a 2D gel electrophoresis method for different wheat species.
Presentation of the WIG Studienpreis. Ulrike Vogt, Prof. Dr. Mario Jekle, Lukas Buck, Michael Haas, Marta Bluma and Prof. Dr. Thomas Becker (from left to right ). © WIG
Luna Bahlo, Tobias Dietzel, Rebecca Lingenfelder, Johanna Moßburger, Kathrin Pfirrmann, Laura Stein, Jan Patrick Vollmer and Judith Wießler successfully completed their MSc theses. Congratulations and all the best for the future!
Nadja Frank, Kelly Geist, Katharina Höfflin and Kim Siegel start their MSc theses. Welcome to our group!
Anna-Maria Pieger joins our group as a scientific assistant. Welcome to our group!
Charlotte Stemler receives the Bernhard van Lengerich Research Award
On January 20, 2023, Charlotte Stemler was awarded with the Bernhard van Lengerich Research Award during the 52nd Scientific information meeting of the Berlin-Brandenburg Association for Grain Research (Berlin-Brandenburgische Gesellschaft für Getreideforschung e.V.) in Berlin, DE. The prize honors her excellent work on the application of lipases in cake making published in Food Chemistry X entitled "Improvement of cake baking properties by lipases compared to a traditional emulsifier". The full text is available here: doi: 10.1016/j.fochx.2022.100442.
Presentation of the Bernhard van Lengerich Award. Prof. Dr. Katharina Scherf, Prof. em. Dr. Dr. e.h. Friedrich Meuser, Charlotte Stemler and Prof. Dr. Eckhard Flöter (from left to right ). © G. Gölz
New paper in LWT - Food Science and Technology
We analysed the effects of seven baking lipases on three different cake recipes in comparison to the traditional emulsifier DATEM. The greatest effects occurred in the eggless cake, whereas lipase reactions seemed to be inhibited in the yeast-based cake. For basic cake and pound cake, three lipases decreased batter density and stickiness and led to a liquefaction of the batter. This opens up many possibilities for application of lipases in cakes and other fine bakery goods. The full text is available here: doi: 10.1016/j.lwt.2023.114464
Kim Lorenz joins our group as a scientific assistant. Welcome back to our group!