Structural elucidation and functionalisa­tion of biomacromolec­ules

© INT LT

Biomacromolecules are a diverse group of biogenic natural substances, including in particular proteins and polysaccharides. They play a central role in food technology, regardless of whether they are added to food or formed in situ as microbial fermentation by-products. Animal, plant and microbial biomacromolecules not only influence technofunctional properties such as product texture, but can also have an impact on technical processes.

Our work in this core research area focuses on the elucidation of structure formation within processing, the contribution of biomacromolecules to technofunctional properties and their functionalization in a targeted manner. The focus is on the interfaces between basic and applied research. Only when the interaction mechanisms of biopolymers with other ingredients have been clarified can potential areas of application in food technology be meaningfully developed. Together with research partners from science and industry, we develop innovative and sustainable food products.

Current projects

© Surber

DFG - Bacterial EPS

The project investigates the relationship between the molecular structure and functional properties of exopolysaccharides (EPS) produced by lactic acid bacteria. Specifically structured EPS are to be used for clean-label applications in fermented foods to improve texture and stability without the need for additives. Learn more

© Sabrina Bäther

FEI - Vegan scaffolds for cultivated meat

The project investigates the production of vegan scaffold structures for cultivated meat using extrusion and 3D bioprinting. Porous, cell-colonizable carrier materials are being developed to enable the targeted cultivation of meat products with textural properties resembling chicken fillet and ground meat. Learn more

© Jasper Seibt

FEI - Structure formation in plant protein gels

The project systematically investigates how the structure and pre-aggregation of plant proteins from different botanical sources influence gel formation and functionality in dairy and meat alternatives. Based on these findings, scientifically sound recommendations for the use of plant proteins in gel-like foods will be developed to improve product quality and consumer acceptance. Learn more

© Fiona Panetta

DFG - Levans

This project systematically investigates the natural biosynthesis mechanisms and molecular weight of levan produced by acetic acid bacteria in order to better understand its macromolecular and functional properties. The aim is to develop controlled production processes for levan with tailored properties and to unlock new application potentials in food systems. Learn more

© INT LT

DFG - Transglutaminase

The project investigates how the cross-linking of casein nanoparticles by microbial transglutaminase can be specifically controlled to modify their molecular and colloidal properties. This aims to deepen the understanding of these structures and expand their application potential in food systems. Learn more

Recently finished projects:

• Development of EPS-functionalized acid whey for application in milk products (2019 - 2024)
• Process development for the production of bio-certified lactic acid bacteria for plant-based food (until 2023)
• Acid gelation of enzymatically cross-linked casein: from molecular level to network formation (2015 - 2019)
• EtAc: Process development for the production of ethyl acetate from whey by microbial ester-synthesis and innovative process-integrated product-removal (2018 - 2022)

You can find an overview of current and completed projects here.