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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 Bhesh Bhandari

    Professor
    School of Agriculture and Food Sustainability
    Faculty of Science
    Professor
    School of Agriculture and Food Sustainability
    Faculty of Science
    Affiliate of Centre for Nutrition a
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation

  • Professor Mike Gidley

    Emeritus Professor
    Queensland Alliance for Agriculture and Food Innovation

  • Professor Andrew Whittaker

    Professorial Research Fellow and Se
    Australian Institute for Bioengineering and Nanotechnology
    Professorial Research Fellow and Se
    Australian Institute for Bioengineering and Nanotechnology
    Affiliate of Australian Research Co
    ARC Centre of Excellence-Green Electrochemical Transformation of Carbon Dioxide
    Faculty of Engineering, Architecture and Information Technology
    Affiliate Professor
    School of Chemistry and Molecular Biosciences
    Faculty of Science

  • Emeritus Professor Hilton Deeth

    Emeritus Professor
    School of Agriculture and Food Sustainability
    Faculty of Science
    Emeritus Professor
    School of Agriculture and Food Sustainability
    Faculty of Science
Funded by:
Australian Research Council