Working Groups

WG5. Enzymatic processes based on cereals and sourdough technology

Photos

João Rocha (Portugal) - MMII

João Rocha (Portugal) - MMXIII

João Rocha (Portugal) - MMXIII

Objectives and impacts

  • Isolation and purification of enzymes from cereals and sourdough with interest for baking and other industries.
  • Physiochemical, biophysical and genetic characterization of novel enzymes.
  • Novel enzyme activities and metabolic pathways for industrial applications.
  • Open access web database on enzymology: structure, activity and application.
  • Twan America
    Netherlands WGL5
  • Fabienne Verté
    Belgium WGVL5

Ongoing WG projects



Project of books

  • Innovations in food production: Use of metabolites, enzymes and microbiota from sourdough fermentation (A mutual Book Project between Working Groups 4, 5, 6 and 7).

Project of special issues in peer-reviewed journal

Projects of collaborative manuscripts

Project of biobanks

Ongoing research projects in consortium

WG outputs


  • STSM 1 - GP1 - Short-Term Scientific Missions (STSM’s)

    Endogenous enzymatic activity in different types of sourdough: natural fermentation, backslopping and starter culture initiated sourdough

    - April 07, 2020

    1. To analyze the enzymatic activities in different types of sourdough : natural fermentation, starter culture initiated sourdough and backslopped sourdough and correlate with impact on dough structure and bread texture.
    2. Insights in the influences of fermentation on the endogenous flour enzymes
    3. Enzymatic assays, HPLC (metabolite analysis), rheology, baking applications, texture analysis
    4.  Work plan:
      1. Measurement of the different enzymatic activities : amylases, proteases, xylanases, lipases
      2. Analysis of different metabolites through HPLC
      3. Gluten analysis
      4. Baking trials
      5. Dough analysis : rheology, extensibility,...
      6. Texture analysis of bread
  • STSM 2 - GP1 - Short-Term Scientific Missions (STSM’s)

    Proteomics on Sourdough culture or extracts

    - April 07, 2020

    1. The aim of this STSM is to provide insight to the participant in the potential of performing proteomics analysis on sourdough extracts. The workflow from protein extracts until data processing can be followed in part or completely, depending on the student’s previous expertise and invested time window. The analysis should incorporate samples from different sourdough stages, or different sourdough cultures, such that relevant comparative analysis can be performed. The experimental set-up should be integrated in a relevant practical and scientific context for studying protein and enzymatic composition of sourdough cultures, in order to provide a basis for further study and a potential publication.
    2. The activity will provide a demonstration of the potential of proteomics profiling of sourdough composition in relation to the enzymatic properties of selected sourdough samples. It should provide a basis for further collaboration and more detailed characterization of different sourdoughs in molecular detail.
    3. The procedure of protein extraction, digestion of proteins into peptides, sample prep of peptides, subsequent measurement on nanoLC-MS Qexactive system and finally data processing will be performed.
    4. Work Plan:
      1. Week1: demonstration protein extraction, digestion of proteins into peptides, sample prep of peptides
      2. week 2-3: perform yourself protein extraction, digestion of proteins into peptides, sample prep of peptides
      3. week 3: nanoLC-MS measurements and data processing
      4. week 4: data interpretation and integration with related (physiological/ enzymological)
  • STSM 3 - GP1 - Short-Term Scientific Missions (STSM’s)

    Protein expression ( in microbes) and purification

    - April 07, 2020

    1. Aim and motivationInduBioCat group of the Biotechnology Laboratory of the School of Chemical Engineering, National Technical University of Athens (NTUA) is involved in the purification, characterisation and application of industrially important enzymes. In addition to the enzymatic work, the STSM candidate could be trained also in the heterologous expression of recombinant enzymes in different hosts, such as Pichia pastoris and Escherichia coli. Both fermentation and downstream processing techniques will give a broad vision on the methodologies used for the production of a biocatalyst that could be important in Food Bioprocesses.
    2. Proposed contribution to the scientific objectives of the ActionOur group could mainly contribute to WG5 that is focused on enzymatic processes, an area that we are deeply focused. In addition to the expression, isolation and characterisation of an enzyme, the STSM candidate could apply and optimise a target enzyme on specific food bioprocesses. Such experiments could be carried out in collaboration with the Food Technology Lab that is situated in our School of Chemical Engineering, NTUA.
    3. Relevant methodologies and techniquesThe candidate could be trained in fermentation techniques (flasks or bioreactor fermentations), as well as in downstream processing for the isolation of target enzymes, including ultrafiltration, chromatography, SDS-PAGE etc.
    4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).The work plan could be made together with the collaborating laboratory, for the successful implementation of the proposed work, which should be carried out in the limited timeframe of STSMs.


Face-to-face and teleconference WG5 meetings

  • 2019-05-24 WG5 Teleconference Meeting

  • 2019-09-19 WG5 Teleconference Meeting

  • 2019-10-04 WG5 Teleconference Meeting

  • 2019-12-06 WG5 Teleconference Meeting

  • 2020-02-07 WG5 Teleconference Meeting

Project proposals in consortium

Concluded research projects in consortium

Poster and Oral communications in events

Publications

Patents

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