Profile

I work with enzymatic oxidation of proteins, and hereby following cross-linking that can change the rheological properties of the proteins, currently with focus on oxidative enzymes like laccase and tyrosinase.

Electron Spin Resonance and Matrix Assisted Laser Desorption Ionisation - time of flight - Mass Spectrometry (MALDI tof MS) are the main techniques used to determine the reaction pathways and mechanisms of proteins and peptides from the initial radical formation to the final oxidation products.

It is hereafter the goal to elucidate:

How activation of chosen oxidative enzymes alone or in conjunction with low molecular pro- and anti-oxidants influence the functional properties of protein-rich foods, and

• The suitability of oxidatively modified/cross-linked proteins as functional ingredients in foods.

Project list:

PhD project: Oxidation and reduction processes in foods

EU project: Novel cross-linking enzymes and their consumer acceptance for structure engineering of foods (CROSSENZ)