Hans-Dieter-Belitz-Institute for Cereal Grain Research

Facilities

The following instruments owned by the German Research Centre for Food Chemistry and the Institute for Food Chemistry, Technical University of Munich can also be used by the Hans-Dieter-Belitz-Institute for Cereal Research:

Rheology: farinographs, microfarinograph, Glutomatik, dynamic stress-rheometer, Texture Analyser, Instron 1122 extensograph, Glutograph, Differential Scanning Calorimeter (DSC), high-pressure capillary viscosimeter.

Baking: Brabender Quadrumat Junior mill, Stephan-mixer, spiral-kneader, temperature-controlled high-speed mixer for small amounts of flour, proofing ovens for high and small amounts of dough, equipment for handling high and small amounts of dough (dough rounder, rolling-up and compression of dough pieces), baking ovens for high and small amounts of dough.

Chromatography and Electrophoresis: gas chromatographs, high-performance liquid chromatographs, equipment for column- and thin- layer chromatography, capillary electrophoresis, 1D and 2D gel electrophoresis.

Mass-Spectrometry: sector-field mass spectrometer, quadrupol - mass spectrometer, electropspray - mass spectrometer, coupling gas chromatography - mass spectrometry (GC-MS), coupling high-performance liquid chromatography - mass spectrometry (LC-MS).

Other Instruments: amino acid analyser, automated protein sequencer, automated peptide synthesizer, freeze dryers, spectrophotometer, spectrofluorometer, IR spectrometer, atomic absorption spectrophotometer, NMR spectrometer, workstation for molecular modelling.

Electrospray-Ionisation Mass Spectrometer

Automated Protein Sequencer

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