Prof. Dr. Anna Akhmanova
Biological and related sciences Cell Biology, Molecular Biology, Biochemistry, Microscopy
Agriculture, Biological and related sciences , Physical sciences
Industrial biotechnology, food science
My main research area is on protein modifications and changes in molecular functionality induced by glycation (Maillard reactions) and oxidation with a particular emphasis on food and health. My research vision is to improve protein functionality in food and biological systems through increased molecular understanding of protein modifications and hereby make it possible to develop healthy foods of high quality and stability. The role of oxidants, reducing sugars, polyphenols, enzymes and different processes such as thermal processes and light exposure on protein modification is investigated, and how these modifications influence flavour, functionality, loss of enzyme activity, accumulation of damaged materials, decrease in nutritional value, and more recently also adverse effects on health and disease. New gentle technologies to reduce or avoid protein modification and improve protein functionality are developed, and protein damage is prevented by understanding chemical mechanisms for protein modifications. Two research approaches are combined: 1) the establishment of kinetics and reaction mechanisms of protein modifications occurring in biological systems, 2) relating these reaction mechanisms to changes in the molecular functionality of proteins that is of importance to food quality and stability, nutritional value, and in health and disease. By understanding the mechanisms behind protein modifications in food and beverage systems, it will be possible to predict, control and modulate the reactions during production and their subsequent health effects.
Among the three best oral presentations at the European Brewery Convention congress, 2015
Winner of the IMS prize at the International Congress of Meat Science and Technology, awarded for scientific and technological excellence, 2007
Danish, English
Lund, M.N., Krämer, A., Andersen, M.L. (2015) Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer. J. Agric. Food Chem., 63, 8254-8261.
Jongberg, S., Terkelsen, L.S., Miklos, R. & Lund, M.N. (2015). Green tea extract impair emulsion properties by disturbing protein disulfide cross-linking. Meat Sci., 100, 2-9.
Hoff, S., Larsen, F.L., Andersen, M.L. & Lund, M.N. (2013). Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation. Analyst. 138(7), 2096-2103.
Jongberg, S., Tørngren, M.A., Gunvig, A., Skibsted, L.H. & Lund, M.N. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci. 93, 538-546.
Lund, M.N., Heinonen, M., Baron, C.P. & Estevéz, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition and Food Research, 55(1), 83-95.
Lund, M.N., Luxford, C., Skibsted, L.H. & Davies, M.J. (2008): Oxidation of Myosin by Heme Proteins Generates Myosin Radicals and Protein Cross-links. Biochem. J., 410, 565-574.
Lund, M.N., Lametsch, R., Hviid, M.S., Jensen, O.N. & Skibsted, L.H. (2007): High-Oxygen Atmosphere Packaging Influences Protein Oxidation and Tenderness of Porcine longissimus dorsi during Chill Storage. Meat Sci., 77, 295-303.
Lund, M.N., Hviid, M.S. & Skibsted, L.H. (2007): The Combined Effect of Antioxidants and Modified Atmosphere Packaging on Protein and Lipid Oxidation in Beef Patties during Chill Storage. Meat Sci., 76, 226-233.
40 published or accepted peer reviewed papers
670 citations, H-factor of 12 (Web of Science); 957 citations, H-factor of 14 (Google Scholar), 2 “Editor’s pick”
3 book chapters
29 conference proceedings
8 invited oral presentations at international congresses
PI of: “SPRING: Second generation functional protein ingredients developed with gentle manufacturing tools”, 2016, Innovation Fund Denmark
PI of: “PELUM: Second generation lactose free ultra-high-temperature processed milk drinks with functional polyphenols for export markets”, 2014, Innovation Fund Denmark
PI of: “New defence systems against beer oxidation”, 2013, Danish Research Council for Independent Research
PI of: ”Enzymatic stabilisation of flavour in beer”, 2011, The Danish National Advanced Technology Foundation
Appointed member of advisory board for The European Foundation for Alcohol Research, 2016-2018
Strong project leadership skills and experience with industry collaboration.
I have two girls born in 2008 and 2010.
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Biological and related sciences Cell Biology, Molecular Biology, Biochemistry, Microscopy
Physical sciencesBiopolymers, Fiber science
Biological and related sciences Evolutionary biology, Animal behaviour, Gender studies, Science studies
Biological and related sciences , HealthCell Biology, Cellular signaling, Cancer biology, Cancer therapy