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Pulz O.,IGV Institute fur Getreideverarbeitung GmbH
ACS National Meeting Book of Abstracts | Year: 2010

Common views, that microalgae are faster growing than crops, came into doubt. Why? Answers are tried to given because microalgae are in a crucial position. Advantages and disadvantages of microalgae for bioenergy are discussed both for open and closed production systems. Source

Gotz K.-P.,Humboldt University of Berlin | Chmielewski F.-M.,Humboldt University of Berlin | Homann T.,University of Potsdam | Huschek G.,IGV Institute fur Getreideverarbeitung GmbH | And 2 more authors.
Scientia Horticulturae | Year: 2014

Studies concerning chilling requirements of sweet cherry are of great importance to improve phenological models on the base of plant physiological processes. Mainly the release of dormancy is still a black box in phenological modelling. From an economical point of view, sweet cherries are one of the most interesting fruits, but information about the relationship between dormancy, growth and development of flower buds under the climatic conditions of the North Eastern Germany are scarce. The presented 2 year results are to our knowledge the first under natural conditions in fruit tree orchards with a high temporal resolution during the dormant stage (October) until cluster development (April). We investigated changes in sweet cherry buds of 'Summit' with respect to fresh and dry weight, water content, C- and N/15N content, abscisic acid (ABA), an ABA-isomer, sugars, carotenoids, and free amino acids (asparagine, aspartic acid, isoleucine) in 2011/2012 and 2012/2013.The transition from dormant stage to the beginning of growth was first obvious by markedly changes of the water content. The phase from green tip to tight cluster, with a length of only 4 days, was the period of the most physiological activity in single buds, because of the highest daily accumulation rates of fresh/dry weight, C, N. We assume a concentration dependant regulation of the member of the aspartate family (asparagine, aspartic acid, isoleucine) during dormancy, growth and development in sweet cherry buds. The ABA content showed 2011/12 a clear bimodal pattern which was at lower level similar in 2012/13, but not so strong incisive. In both years, the first peak was probably related to the end of endodormancy. However the ABA-isomer content showed in both seasons a unimodal pattern. The maximum of the ratio of ABA-isomer/ABA indicated the beginning of ontogenetic development which starts 3 and 2 weeks later, respectively. Our results suggest that ABA and the ABA-isomer in the sweet cherry buds regulate differentiated metabolic processes in the dormant stage and during bud growth and development. After replication in the season 2013/14 the estimated dates of release of endodormancy, beginning of ecodormancy and start of ontogenetic development will be used to validate and improve phenological models for the beginning of cherry blossom. © 2014 Elsevier B.V. Source

Thomann R.,IGV Institute fur Getreideverarbeitung GmbH | Bauermann U.,Institute For Lebensmittel Und Umweltforschung E V | Trautmann S.,Agrargenossenschaft Hedersleben e. G | Trautmann L.,Agrargenossenschaft Hedersleben e. G
Zeitschrift fur Arznei- und Gewurzpflanzen | Year: 2012

Historical periods from the beginning of the industrialized distillation of essential oils in Germany till the use of mobile distillation containers at the Agrargenossenschaft Hedersleben e.G. are described. The use of oregano oil as substitution for antibiotics in animal feeding is the most important sector of application of locally produced essential oils and has given new impulses for distillation and technology development. The new 20 m 3 mobile distillation container significantly improves the economy of the process compared to the former stationary unit with 2 x 1.5 m 3 vessels. After the adaption of the dimensions of the steam generator and the separation system, a considerably higher amount of herbs can be processed. The quality of the oils meets the requirements of a high standard production and of consumer-oriented products. © Agrimedia GmbH & Co KG 2012. Source

Cereal products - wholemeal flour as well as refined flour - contribute about one third of the daily amount of dietary fibres in Germany. Whole grain products do not have a major role in this. Only 5 % of baked goods and 12 % of bread are made from wholemeal flour. In terms of nutrition physiology, whole grain cereal contains valuable outer layers (bran) with a natural mix of soluble and insoluble fibres, minerals, enzymes, and bioactive components. To be able to claim a high content of dietary fibre is an important factor for the purposes of advertising. Bread fortified with bran develops a reduced volume and sometimes tastes of sand, whereas pentosans and beta-glucans increase the moistness of the dough. Cereal products rich in fibres increase the sensation of satiety and have a positive effect on the gastrointestinal tract. They have a prebiotic effect, improve peristalsis, increase the faecal volume, and contribute to regular bowel movements. The evaluation of fibre isolates in clinical studies has confirmed health-relevant effects - on cholesterol concentrations, blood lipids, the glycaemic index, and insulin sensitivity, among others. Overall, dietary fibres from grain lower the risk for type 2 diabetes and cardiovascular disorders by means of diverse mechanisms.©Georg Thieme Verlag KG Stuttgart. Source

Uhr L.,IGV Institute fur Getreideverarbeitung GmbH | Buchholz T.,Free University of Berlin | Buchholz T.,University of Potsdam | Homann T.,University of Potsdam | And 2 more authors.
Journal of Cereal Science | Year: 2014

The application of technical enzymes is a potential tool in modulating the dough and baking quality of cereal products. No endogenous amylases (α- and β-forms) are present in mature wheat grains; they may be synthesized or activated during germination. Hence, microbial α-amylases are added to the dough, being resistant to the endogenous α-amylase/trypsin inhibitors. Here, we report on the initial identification of two technical enzymes from a commercial sample based on an in-gel tryptic digestion coupled with MALDI-MS analysis. The primary component of the protein fraction with 51.3 kDa was α-amylase from Aspergillus species. A second major protein with 24.8 kDa was identified as endo-1,4-xylanase from Thermomyces lanuginosus. In the following experimental work up, a targeted proteomics approach utilizing the combination of specific proteolytic digestion of the added amylase and xylanase in wheat flour, dough or baked products, solid phase extraction of released peptides and their detection using LC-MS/MS was optimized. The targeted (MRM) MS/MS peptide signals showed that the peptide "ALSSALHER" (MW = 983) originating from amylase and "GWNPGLNAR" (MW = 983) from xylanase can be used to identify the corresponding technical enzymes added. Consequently, locally available baked products were tested and found to contain these enzymes as supplementary ingredients. © 2014 Elsevier Ltd. Source

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