Kurzprofil Dr. Barbara Lexhaller

Arbeitsgruppe Food Biopolymer Chemistry

Lise-Meitner-Str. 34
85354 Freising
Tel.: +49 8161 71-2975


My main research interests are the protein composition of food crops and wheat-related disorders, especially celiac disease and wheat-dependent exercise induced anaphylaxis. Therefore, I develop new analytical strategies allowing me to study the complex interplay between structure and immunological activity of food proteins and peptides. Our research activities combine our expertise in food chemistry, analytical chemistry, proteomics and immunological assays to study the structure and functionality of proteins.

  • Structure-functionality-activity relationships in plant proteins, especially from cereals
  • Fundamental mechanism of celiac disease and bioactivity of food peptides related to wheat dependent exercise induced anaphylaxis
  • Functionality of alternative plant proteins
  • Targeted and untargeted Proteomics to identify and quantitate plant proteins
2024 – Senior Postdoc, Food Biopolymer Chemistry, Leibniz-Institute for Food Systems Biology at the TUM, Germany
2021 – 2024 Junior Postdoc, Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Germany
2020 PhD (Dr. rer. nat.), TUM School of Natural Sciences
2018 Research stay (three months), Molecular Analysis Group, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, Australia
2015 – 2020 PhD student, TUM School of Natural Sciences, TUM, Germany
2015 – 2018 Research fellow, Leibniz-Institute for Food Systems Biology at the TUM, Germany
2010 – 2014 Student research assistant, Chair of Analytical Food Chemistry, TUM, Germany
2022 Connecting Young Scientists (ConYS) grant of the KHYS to organize the 1. Young Food Proteomics Scientists Conference
2017 Travel grant of the Silesia-Clemens Hanke-Stiftung
2017 Internationalization Grant of the TUM Graduate School
2017 Partnership Mobility Grant of the TUM Graduate School
2017 Travel grant of the German Chemical Society (GDCh) to attend the 23rd Lorne Proteomics Symposium 2018 in Lorne, Australia
2016 WIG Student Award for an excellent master’s thesis in cereal science and technology
2016 - 2017 PhD representative (Leibniz PhD Network) at Leibniz-Institute for Food Systems Biology at the TUM
2013 - 2018 Treasurer of the ACS student chapter in Munich
2012 - 2019 Active member and secretary of the reginal group of the Young Food Chemists of the German Society for Food Chemistry (LChG)

Faihs V.; Schmalhofer, V.; Kugler C.; Bent RK.; Scherf KA.; Lexhaller B.; Mortz, CG.; Bindslev-Jensen C.; Biedermann T.; Skov PS.; Eberlein B.; Brockow K. Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA). International Journal of Molecular Sciences 2024, 25, 3574.  https://doi.org/10.3390/ijms25073574

Lexhaller B.; Ludwig C.; Scherf KA. Identification of isopeptides between human tissue transglutaminase and wheat, rye, and barley gluten peptides. Scientific Reports 2020, 10, 7426. doi.org/10.1038/s41598-020-64143-9

Lexhaller, B.; Colgrave, LM.; Scherf KA. Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry. Frontiers in Plant Science 2019, 10, 1530. https://doi.org/10.3389/fpls.2019.01530

Lexhaller B.; Ludwig C.; Scherf KA. Comprehensive detection of isopeptides between human tissue transglutaminase and gluten peptides, Nutrients 2019, 11, 2263. doi.org/10.3390/nu11102263

Lexhaller, B.; Tompos, C.; Scherf, KA. Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits. Food Chem. 2017, 237, 320-330. doi./10.1016/j.foodchem.2017.05.121