Research and Projects

Food processing and gut health

We study chemical reactions of proteins during food processing. We are particularly interested in the Maillard reaction, also called glycation, which describes the non-enzymatic reaction of sugars and amino compounds and contributes to flavor and aroma. Processed foods have been implicated in the development of many diseases, but the causal relationship of food processing and adverse health effects is very debatable. Data on the intake and effects of specific food components is often lacking.

Research topics:

• Characterization and quantification of protein modifications in model systems and food
• Impact of food processing and protein modification on protein digestibility
• Reactivity of food components during gastrointestinal digestion
• Effects of (digested) modified proteins on gastrointestinal epithelial cells
• Fermentation of modified proteins in food and in vivo
• Bioactivity of fermentation products

If you are interested in a Bachelor, Master or PhD thesis in the field of protein chemistry and human digestion and want to apply instrumental analytics and cell culture methods: Please get in contact with Jana Raupbach (jana.raupbach(at)tu-braunschweig.de)