Research
The research of the Institute of Food Chemistry and Food Biotechnology spans a bridge between food chemical phenomena and industrial applications. The focus of the scientific work lies on enzymes of basidiomycetes, the most developed fungi. Due to their special catalytic properties an the high process stability these enzymes are suitable for various applicarions in the food biotechnology as well as for the enzymatic digestion of renewable raw materials. Another research focus are analytics and biotechnological extraction of natural aromas.
Novel biocatalysts
An essential requirement for the industrial implementation of novel biotochnological processes is the availability of efficient and stable biocatalysts. Especially the most developed mushrooms (basidiomycetes), which feature an unique and until now industrially little used biochemical potential, serve as a source of suchlike enzymes for the Institute of Food Chemistry and Food Biotechnology
In the cycle of nature, difficult to access lignin and terpene-rich biopolymers are almost exclusively converted by Basidiomycetes. Therefore, the usage of enzymes of this species, which also includes most of the known edible mushrooms, for numerois new biotechnological applications is especially promising.
Based on an extensive, qualitative and quantitative proteom and secretome analysis novel enzymes form cell cultures of basidiomycetes are isolated, biochemically characterized and the coded genes are cloned. By heterologous expression and directed mutagenesis the desired properties for the respective application can be optimized
New strategies for technical enzyme preparation
Industrial processes
In cooperation with partners from large and medium-sized industries, processes in the field of "white biotechnology" and food biotechnology are developed. The focus here is on the biotechnological production of functional food ingredients (including natural flavorings) and the enzymatic utilization of renewable raw materials.