The activities of EPC can be described as Macromolecular interactions listed as follows:
Protein-protein interactions
· Enzyme-inhibitor interaction
· Thioredoxin-protein interactions
· Proteomics of protein-protein interactions
· Antibody-antigene interactions
Protein-carbohydrate
· Enzymes and carbohydrates, lectins, siglecs
· Enzymatic conversions of starch
· Protein engineering of carbohydrases and regulatory proteins
· Microorganisms' adhesion to the intestines
Lipid-protein interaction
· Lipid influence on expression, structure and activity of proteins
· Influence on metabolism, intestinal absorption and immune response
Lipid-carbohydrate interactions
· Influence on intestinal absorption
Lipid-lipid interaction
· Influence on the size, metabolism and dissimilation of lipoprotein
· Influence on intestinal absorption
The main activities within the field of biochemistry and food primarily take place at EPC with central know-how in relation to protein chemistry, food immunology, the interaction between the structure of proteins with both carbohydrates and lipids, and their influence on intestinal absorption of micro food substances and nutritious effects, based on advanced protein- and lipid technology.
The group has its strength within protein chemical and biochemical methodology, and the majority of the activities lie within the fields of nutrition and raw materials.
The recently filled professorship in protein biochemistry has strengthened interdisciplinary research in EPC and research in quality-related molecular interactions with particular emphasis on protein engineering, protein structure/function relationships, protein carbohydrate interactions and cereal proteome analysis. This has enabled the creation of a complementary increase in the Biosys activities and the establishment of integrated molecular biological/protein/lipid-biochemical activities of Biosys.
A strategic interaction of the raw materials and food process related research and basic biochemical and nutrition related research will generate a research platform aimed at dealing with research in a more versatile quality conception for the development of future food, in which the consideration to nutrition, food safety, and tastiness can be seen in an overall perspective.
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