Lisa Call

About her:

Lisa Call is currently working on her PhD thesis at the Institute of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna. Within the project ID-WHEAT (FFG no. 858540) she focuses on improving the digestibility of wheat bakery products. In the course of this samples of different wheat species (common wheat, spelt wheat, durum wheat, einkorn, emmer) and different ages are analyzed for ‘antinutritional’ components (especially FODMAPs and amylase-trypsin inhibitors), that are further degraded through sourdough fermentation (by yeasts and lactobacilli). The main objective of this study is to produce bakery products especially for people that suffer from non-celiac wheat sensitivity (NCWS) or irritable bowel syndrome (IBS).

About her talk:

"Determination of amylase-trypsin inhibitors in wheat"

This presentation will give an overview of the characterization of amylase-trypsin inhibitors (ATIs) in wheat, which includes concentration, enzymatic activity as well as the identification of ATIs with higher affinities to trypsin.