Technology Seminar Novel Technologies to Obtain and to ... - TUM

Technology Seminar
Novel Technologies to Obtain and to Optimise the Functionality of Proteins from Milk,
Whey and Egg
July 1 – 2, 2004
Thursday, July 1, 2004
Time
Functional properties of protein: Optimisation by means of upstream
processing techniques
09:00 Welcome (Univ.-Prof. Dr.-Ing. Ulrich Kulozik, TU Munich, Freising-Weihenstephan)
09:15 Optimisation of technological properties through protein modification by different means:
Thermal processing, Ultrahigh pressure treatment, Enzymatic Processes, Isoelectrical
aggregation and glycosylation
Prof. Dr.-Ing. U. Kulozik, TUM Weihenstephan
09:45 Methods to assess the molecular state and degree of technological modification of proteins
Dipl.-Ing. A. Tolkach, TUM Weihenstephan
10:15 Effect of UHT-conditions on changes in casein micelles: kinetics of dissociation and
crosslinking reactions of casein fractions and its influence on renneting properties
Dipl.-LM.-Ing. S. Bulca, Dipl.-Ing. A. Tolkach, TUM Weihenstephan
11:00 C O F F E E B R E A K
11:30
Novel ways to improve the functionality and structure formation capabilities of whey
proteins: Processing and compositional factors
Dipl.-Ing. A. Tolkach, TUM Weihenstephan
12:00 Denaturation kinetics of hen egg white proteins as affected by various compositional factors
and its influence on foam formation properties
Dipl.oec.troph. M. Tilgner, Dipl.-Ing. A. Tolkach, TUM Weihenstephan
12:30
Increased emulsification functionality of egg yolk proteins through optimised thermal pretreatment
Dipl.-Ing. MSc. F. Guilmineau TUM Weihenstephan
13:00 L U N C H (MENSA)
Protein Interactions: Design of product properties by processing means
13:45 Effect of ultrahigh pressure on the casein micelle structure and interactions with
hydrocolloids
Dipl.oec.troph. A. Metzler, Dipl.-Ing. M. Brack TUM Weihenstephan
14:15 Viscosity increase of casein-whey protein mixtures as a function of thermal pre-treatment
and its relevance to gel and foam formation
Prof.-Dr.-Ing. U. Kulozik, Dipl.-Ing. S. Steinle, TUM Weihenstephan
14:45 C O F F E E B R E A K
15:30 Synergistic effects between β-Lactoglobulin and egg white proteins in the formation of
foams
Dipl.oec.troph. M. Tilgner, TUM Weihenstephan
16:00 Novel insights in the crosslinking of milk proteins by means of transglutaminase: Effects on
the structure formation in fermented dairy products
Dipl.-Ing. M. Bönisch, Dipl.-Ing. M. Huss, TUM Weihenstephan
16:30 Poster demonstration and possibility to visit the research infrastructure of the institute
19:00 G E T T O G E T H E R D I N E R (Pasta & More – Lindenkeller)

Technology Seminar
Novel Technologies to Obtain and to Optimise the Functionality of Proteins from Milk,
Whey and Egg
July 1 – 2, 2004
Friday, July 2, 2004
Time
Protein Interactions: Design of product properties by processing means
08:30 Transglutaminase inhibitor in milk: Thermal stability, molecular properties and consequences
for TGase applications in milk products
Dipl.-Ing. M. Bönisch, Dipl.-Ing. A. Tolkach, TUM Weihenstephan
09:00 Water binding capacity and means to assess bound and mobile water contents in milk
products and its relation to rheological properties
Dipl.-Ing. R. Hinrichs, Dipl.-Ing. F. Sedlmeyer, TUM Weihenstephan
09:30 Assessment of gel structure formation based on various sources of proteins, polysaccharides
and various processing conditions
Prof. Dr.-Ing. U. Kulozik, Dipl.-Ing. Q. Wang, LM.-Chem. S. Röck, TUM Weihenstephan
10:00 C O F F E E B R E A K
Fractionation of proteins in complex systems
10:45 Microfiltration of milk and whey: Effect of membrane type and pore size, protein
concentration and processing factors; Novel membrane processing concepts
Prof. Dr.-Ing. U. Kulozik, TUM Weihenstephan
11:15 Novel concepts to obtain caseinomacropeptide by fractionation of milk or whey
Dipl.oec.troph. C. Thomä, Dipl.-Ing. S. Steinle, I. Tovarova, TUM Weihenstephan and Institute
of Chemical Technology, Prague/CZ
11:45 Optimisation of process conditions for separation of proteins and peptides from whey by
means of physical or chemical pre-treatments in connection with membrane separation
techniques
Dipl.-Ing. A. Tolkach, TUM Weihenstephan
12:15 L U N C H (MENSA)
UF- Permeate and Whey Treatment: Novel Processes for Utilisation and
Application
13:45 Impact of whey source and composition on yield and options for application of whey
proteins (“Whey does not equal whey”)
Dipl.-Ing. A. Tolkach, Dipl.-Ing. M. Huss, TUM Weihenstephan
14:15 Technological and physiological properties of caseinomacropeptide
Dipl.oec.troph. C. Thomä, TUM Weihenstephan
14:45 C O F F E E B R E A K
15:15 Influence of caseinomacropeptide on the growth of probiothic lactic acid bacteria
Dipl.-Ing. B. Geiler, Dr.-Ing. P. Först, TUM Weihenstephan
15:45 Formation of lactulose in whey permeate: Processing techniques and applications
Prof. Dr.-Ing. U. Kulozik, TUM Weihenstephan
16:15 Possibility for individual project discussions
-/sb 17.06.2004