Kjemi, bioteknologi og mat
Food proteins; Structure and biological function
ikbm
This group, headed by Professor Gerd Vegarud, performs functional food science aligned to traditional food science, nutrition and medicine. Structure and bioactivity as well as product related functionality of a variety of components is studied with a special emphasize on proteins.
Gerd Vegarud
Foto: Håkon Sparre
Finding the paths of interactions between components in different foods will help understand the effects of food on human nutrition and health. A challenge for the group is to determine the structure and properties of different compounds and find good candidates combining functionality and bioactivity.
The Food Proteins group (2007): Gerd Vegarud, Professor, PhD.
Bjørg Egelandsdal, Professor, Ph. D.
Ragnar Flengsrud, Professor, Ph. D.
Tove Devold, Researcher, Ph. D.
Ellen K. Eriksen, Ph. D. student
Ashoka Sreedhara, Ph. D. student
Mestawet Affaw Taye, Ph. D. student
Torunn Thauland Håseth, Ph. D. student, Nofima Mat
Kathrine Lunde, Ph. D. student, Animalia
Bjørn Schirmer, PH. D. student, Nofima Mat
Tor Bruun, engineer
Irene Comi, engineer
Main Research Projects (Name of contact persons in brackets).
Mapping proteins and peptides in milk from different species (bovine, caprine and equine) by proteomics and study their effects in the protection of oral and gastro-intestinal infections; an investigated in close collaboration with The National Hospital, RhI, University of Oslo, Department of Nutritional Sciences and Departement of Dentistry.
- in vitro digestion by human gastric enzymes; identifying protein and peptide as antimicrobial and antiviral elements (Almås, Vegarud). Read more... (Norwegian)
- oral teeth/protein and mineral adsorption. Saliva proteins and their interaction with food components (Devold, Vegarud).
Studying structures and the interactions between milk proteins and alginate under different conditions related to gelformation using rheological techniques and confocal laser microscopy. Involves NTNU and industrial partners (Skar, Vegarud, Langsrud). Read more... (Norwegian)
Characterization and identification of genetic protein variants in milk from Norwegian dairy cattle of cow and goat by Maldi-TOF analysis. Genomics related to proteomics and functional and nutrition parameters. Method development with other groups at IKBM and in cooperation with Institute of Animal Sciences and Matalliansen (Devold, Vegarud).
Proteins in potatoes-isolation, structure and function. In cooperation with HøH, Hamar (Løkra, Vegarud, Egelansdal).
Meat – proteins and functionality.
Main research areas:
- rapid methods for quantification of collagen and for automated recipe optimisation.
- Protein functionality; high pressure sheared emulsions, isolation and technical use of potato proteins.
- Salting of dry cured hams.
- Production of novel fermented fish muscle foods.
- Use of entire mal meat.
- Improved grading of lambs meat.
Proteomics on fish proteins and barley seed proteins. (Flengsrud)
Separation of glycosaminoglycans by sample displacement chromatography. Involves industrial partners (Flengsrud).
Protein NMR (Nuclear Magnetic Resonance) (Skjeldal). 3-dimentional structures of different proteins are determined with this very advanced technology. The structures are revealed on an atomic level and more importantly in solution, resembling the natural environment of the protein. Also, the mechanisms of interaction between different compounds are studied. Professor Skjeldal collaborates closely with the University of Oslo and the Norwegian School of Veterinary Science in the “Tripple Alliance”. This alliance is in the process of building a national centre of competence for protein NMR which will be of great importance for future research in this area.
Main areas are:
- Mechanisms of protein-DNA binding.
- Structure of a plant extracted protein and effect on uterus during labour.
Master studies
Students are attracted to the interesting aspects of different compounds found in food and with unknown effects on our health.
Some examples are:
- antiviral effects of food
- antimicrobial effects of food
- immunological effects of food
- mineral binding effects of food
- reduction of blood pressure (ACE inhibition) by foods
Members of the group are responsible for teaching in chemistry, biochemistry, functional properties of proteins and polysaccharides, milk components and “Functional Foods".
Publications
Oppdatert: 06.01.09
Utskriftsvennlig versjon
