The project focuses on using native and enzyme treated bovine caseins as model systems to study their behaviour in pure and mixed systems. This is studied to obtain knowledge into importance of casein composition and their post-translational modifications for physicochemical and functional properties that can be used as transferable knowledge in the light of green transition and future production of caseins in microbes.
You will be contributing to investigating impact of casein composition and impact of post-translational modifications on the properties of caseins isolated from bovine milk, as well as subjecting the isolated bovine caseins to different enzymatic or chemical treatments to modify their native protein modifications. The native and modified casein are then investigated for their physicochemical and functional properties, alone and in systems of reconstituted casein micelles. Methods involved will be milk handling, preparative ion-exchange chromatography and different protein purification steps, SDS-PAGE and other protein analytic methods, different methods for physicochemical properties, mineral and salt titration, ZetaSizer, gelation studies and data handling. The project will be carried out as part of a bigger project, involving PhD external partners nationally and internationally, and your results will contribute to innovation related to future potential use of microbial caseins in foods.
The project is aligned to “The Casein Mission”Future Dairy, a collaborative project between the Department of Food Science, DTU and international partners and supported by the Novo Nordic Foundation.
The project is aligned to UN's SGD:
