An official website of the United States government.
<OL> <LI> Determination of the nano-structural disruption re-aggregation of the casein micelle; <LI> Use of high hydrostatic pressure to improve/create new functional properties of the casein micelles including (a) Low molecular weight hydrophobic molecules binding / release, (b) Calcium transport / release, and (c) Rheological properties of acid and rennet gels made from size tailored casein micelles; <LI> Evaluation of antimicrobial and bioactive properties of protein hydrolizates; <LI> Determination of structure-rheology properties of protein-polysaccharide systems
Non-Technical Summary: The structure of Proteins determines their functionality, i.e., their ability to modify texture and rheological properties of foods and to interact with other molecules. This proposal deals with the study of how nonthermal processing (high pressure, ultrasound, solvents) affects the functional properties of proteins for food and non-food applications. <P> Approach: The overall goal of proposed research is to enhance knowledge about functionality, structure-function, and bioactive properties of proteins and protein-polysaccharide systems and to apply this knowledge for food and non food applications