Research groups
Food Proteins: Structure and Biological Function

Food proteins; Structure and biological function

This group performs functional food science aligned to traditional food science, nutrition and medicine. Structure and bioactivity as well as product related functionality of a variety of components is studied with a special emphasize on proteins.

Food Proteins: Structure and Biological Function

Finding the paths of interactions between components in different foods will help understand the effects of food on human nutrition and health. A challenge for the group is to determine the structure and properties of different compounds and find good candidates combining functionality and bioactivity.


The Food Proteins group (2017):

Gerd Vegarud, Professor,  
Tove G. Devold, Researcher
Ragnhild A. Inglingstad, Post doctor
Irene Comi, Engineer
Tora Asledottir, Engineer project


Main Research Projects

  • Mapping proteins and peptides in milk from different species (bovine, caprine and equine) by proteomics and study their effects in the protection of oral and gastro-intestinal infections; an investigated in close collaboration with The National Hospital, RhI, University of Oslo, Department of Nutritional Sciences and Departement of Dentistry.
    • in vitro digestion by human gastric enzymes; identifying protein and peptide as antimicrobial and antiviral elements.
    • oral teeth/protein and mineral adsorption. Saliva proteins and their interaction with food components.

  • Studying structures and the interactions between milk proteins and alginate under different conditions related to gelformation using rheological techniques and confocal laser microscopy. Involves NTNU and industrial partners.

  • Characterization and identification of genetic protein variants in milk from Norwegian dairy cattle of cow and goat by Maldi-TOF analysis. Genomics related to proteomics and functional and nutrition parameters. Method development with other groups at IKBM and in cooperation with Institute of Animal Sciences and Matalliansen.
Published 20. June 2012 - 16:00 - Updated 11. February 2019 - 10:54