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Trine Kastrup Dalsgaard
Professor
Institut for Fødevarer - Fødevarekemi
Agro Food Park 48
bygning 5911-326
8200 Aarhus N
Danmark
Mobil: +4522410942
Center for Cirkulær Bioøkonomi, Foulum
Blichers Alle 20
8830 Tjele
Danmark
Mobil: +4522410942
Agro Food Park 48
8200 Aarhus N
Danmark
Mobil: +4522410942
Forskningsområder
- Antioxidanter
- Fødevarekvalitetsbestemmelse
- Fødevarer og levnedsmiddelteknologi Fri radikalkemi i modelsystemer, mejeriprodukter og proceslinjer i fødevareindustrien; massespektrometrisk karakterisering af metabolitter
- Mælk og mejeriprodukter
- Oxidation
- Proteiner
- Spektrometri
Profil
My research is focusing on cascade processing in green biorefinery and food stability during processing and storage, emphasizing valorization of all compounds within a biomass, taking circularity in account. In particular, I focus on proteins and natural colorants from novel food sources. In order to produce high quality novel food proteins, biorefinery, including optimization of extraction technologies, is essential to remove antinutritional factors and control process-induced reactions. Understanding the full matrix is highly important. Therefore, I seek to understand redox chemistry and free radical reactions, which are investigated in model systems for clarification of the mechanisms behind oxidative processes in proteins, polyphenols and in protein-/lipid food systems. Inhibition of polyphenol oxidase, lipogenase and other redox enzymes during extraction of plant protein are also important in relation to the protein quality. Furthermore, proteolytic processes, investigation of protein functionality and the impact of secondary plant metabolites are key aspects.
Another focus is natural colorants, including their stability both in model and in complex systems and their implication in health aspects. Again, my objective is to gain a full understanding of processes in the complex food matrices that impact stability and quality.
My research group perform proof-of-concept processing (TRL1-3) and helps with optimization of processes (TRL1-TRL7) and for that purpose we have state-of-the-art mass spectrometry for proteomics, peptidomics, metabolomics and quantitative analysis of compounds in a given biomass or food matrix.
Supramolecular structure modification of RuBisCO from alfalfa during removal of chloroplastic materials
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
Alkaline pH increases protein extraction yield and solubility of the extracted protein from sugar kelp (Saccharina latissima)
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
Co-precipitation of red clover soluble protein with caseinate in the presence of antioxidant
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
NON-Fôr
Projekter: Projekt › Forskning
GreenBlueProcess
Projekter: Projekt › Forskning
RuBisCO
Projekter: Projekt › Forskning
IDA event: Tang som fødevare - Er tang en mulighed i fremtidens proteinstrategi?
Aktivitet: Deltagelse i eller arrangement af en begivenhed - typer › Deltagelse i eller organisering af workshop, seminar eller kursus
Food Chemistry (Tidsskrift)
Aktivitet: Udgivelse af peer-review og redaktionelt arbejde - typer › Peer reviewer/fagfællebedømmer af manuskripter › Forskning
Industrial Crops and Products (Tidsskrift)
Aktivitet: Udgivelse af peer-review og redaktionelt arbejde - typer › Peer reviewer/fagfællebedømmer af manuskripter › Forskning
ID: 3832