The Molecular Mechanism of Protein Instability in Dairy Powder Systems (2007–2010)

Abstract:
Progressive loss of solubility and functionality of protein during storage in dairy powders has been a major concern to the dairy powder manufacturing companies. Past research has been able to delay this change to a certain extent, but there is a large gap in our understanding of the mechanism(s) of instability of milk proteins at the molecular level that is limiting our ability to predict how to control these important properties of protein-rich powders. The proposed project addresses this issue by taking a novel molecular and material science approach by employing cutting-edge analytical tools investigating various interacting factors and physical changes occurring in the dairy powder systems during processing and storage.'',
Grant type:
ARC Linkage Projects
Researchers:
  • Professor
    School of Agriculture and Food Sciences
    Faculty of Science
  • Centre Director
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation
  • Professorial Research Fellow
    Australian Institute for Bioengineering and Nanotechnology
    Affiliated Professor
    School of Chemistry and Molecular Biosciences
    Faculty of Science
  • Emeritus Professor
    School of Agriculture and Food Sciences
    Faculty of Science
Funded by:
Australian Research Council