@article{EggertRawelNikfardjametal.2006,
  author    = {Eggert, Kai and Rawel, Harshadrai Manilal and Nikfardjam, Martin S. Pour and Kroll, J{\"u}rgen},
  title     = {Interactions between lysozyme and wine components},
  series = {Deutsche Lebensmittel-Rundschau : DLR},
  volume    = {102},
  journal   = {Deutsche Lebensmittel-Rundschau : DLR},
  number    = {10},
  publisher = {Behr},
  address   = {Stuttgart},
  issn      = {0012-0413},
  pages     = {472 -- 478},
  year      = {2006},
  abstract  = {The addition of lysozyme amounting to 1000 mg/l wine does neither effect its total phenol content (Folin-Ciocalteu-Method), nor wine colour (measured by extinction at 512 nm) nor its antioxidative capacity (TEAC-Assay). No covalent binding of wine phenols to the enzyme was observed during lysozyme addition, although non-covalent interactions are possible. Lysozyme activity is not influenced by the presence of malvidin-3-glucoside and resveratrol in model experiments, whereas pH and ethanol content produce a corresponding alteration in lysozyme activity. With regard to red wine, a significant effect was noted in the presence of wine components.},
  language  = {de}
}
@misc{EggertRawelPawelzik2011,
  author    = {Eggert, Kai and Rawel, Harshadrai Manilal and Pawelzik, Elke},
  title     = {In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases},
  series = {Postprints der Universit{\"a}t Potsdam : Mathematisch Naturwissenschaftliche Reihe},
  journal   = {Postprints der Universit{\"a}t Potsdam : Mathematisch Naturwissenschaftliche Reihe},
  number    = {877},
  issn      = {1866-8372},
  doi       = {10.25932/publishup-43510},
  url       = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-435102},
  pages     = {697 -- 705},
  year      = {2011},
  abstract  = {Fusarium spp. infection of cereal grain is a common problem, which leads to a dramatic loss of grain quality. The aim of the present study was to investigate the effect of Fusarium infection on the wheat storage protein gluten and its fractions, the gliadins and glutenins, in an in vitro model system. Gluten proteins were digested by F. graminearum proteases for 2, 4, 8 and 24 h, separated by Osborne fractionation and characterised by chromatographic (RP-HPLC) and electrophoretic analysis (SDS-Page). Gluten digestion by F. graminearum proteases showed in comparison with gliadins a preference for the glutenins whereas the HMW subfraction was at most affected. In comparison with a untreated control, the HMW subfraction was degraded of about 97\% after 4 h incubation with Fusarium proteases. Separate digestion of gliadin and glutenin underlined the preference for HMW-GS. Analogue to the observed change in the gluten composition, the yield of the proteins extracted changed. A higher amount of glutenin fragments was found in the gliadin extraction solution after digestion and could mask a gliadin destruction at the same time. This observation can contribute to explain the frequently reported reduced glutenin amount parallel to an increase in gliadin quantity after Fusarium infection in grains.},
  language  = {en}
}
@article{EggertRawelPawelzik2011,
  author    = {Eggert, Kai and Rawel, Harshadrai Manilal and Pawelzik, Elke},
  title     = {In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases},
  series = {European food research and technology : official organ of the EuCheMS, Division of Food Chemistry},
  volume    = {233},
  journal   = {European food research and technology : official organ of the EuCheMS, Division of Food Chemistry},
  number    = {4},
  publisher = {Springer},
  address   = {New York},
  issn      = {1438-2377},
  doi       = {10.1007/s00217-011-1566-x},
  pages     = {697 -- 705},
  year      = {2011},
  abstract  = {Fusarium spp. infection of cereal grain is a common problem, which leads to a dramatic loss of grain quality. The aim of the present study was to investigate the effect of Fusarium infection on the wheat storage protein gluten and its fractions, the gliadins and glutenins, in an in vitro model system. Gluten proteins were digested by F. graminearum proteases for 2, 4, 8 and 24 h, separated by Osborne fractionation and characterised by chromatographic (RP-HPLC) and electrophoretic analysis (SDS-Page). Gluten digestion by F. graminearum proteases showed in comparison with gliadins a preference for the glutenins whereas the HMW subfraction was at most affected. In comparison with a untreated control, the HMW subfraction was degraded of about 97\% after 4 h incubation with Fusarium proteases. Separate digestion of gliadin and glutenin underlined the preference for HMW-GS. Analogue to the observed change in the gluten composition, the yield of the proteins extracted changed. A higher amount of glutenin fragments was found in the gliadin extraction solution after digestion and could mask a gliadin destruction at the same time. This observation can contribute to explain the frequently reported reduced glutenin amount parallel to an increase in gliadin quantity after Fusarium infection in grains.},
  language  = {en}
}
@article{EggertHollmannHilleretal.2010,
  author    = {Eggert, Kai and Hollmann, Juergen and Hiller, Beate and Kruse, Hans-Peter and Rawel, Harshadrai Manilal and Pawelzik, Elke},
  title     = {Effects of Fusarium infection on the phenolics in emmer and naked barley},
  issn      = {0021-8561},
  doi       = {10.1021/Jf903545j},
  year      = {2010},
  abstract  = {Inoculated or non-inoculated naked barley and emmer cultivars were investigated with regard to their influence on phenolic acid profiles and their arabinoxylan content. Two groups of phenolic compounds were differentiated-methanol- soluble and hydrolyzable covalent-bound phenolic compounds. Chromatographic methods were applied for their analysis. The results showed ferulic acid as the predominant phenol in both total and covalent-bound fractions. The inoculation significantly reduced the ferulic acid content within a range of 5.6-6.6\% in the two cereals and all their cultivars. Naked barley cultivars additionally contained the flavonoid catechin in the soluble fraction. The innoculation led here to a significant increase in the catechin content of about 4.5\%. These results document an induction of the synthesis of catechin in naked barley after artificial Fusarium infection, whereas the ferulic acid content declined.},
  language  = {en}
}