Jon Gade Hansted: Aggregation of whey proteins

Whey proteins are milk fractions that have been attracting increasing interest because their aggregates can be used to modify the rheology and stability of food products. Jon Gade Hansted studied how the aggregation of the three major whey proteins – ?-lactoglobulin (?LG), ?-lactalbumin (?LA) and serum albumin (BSA) – are affected by molecules such as amphiphiles.

The research results he achieved contribute to the understanding of the aggregation mechanism of ?LGs and the interaction of proteins with amphiphilic molecules.

The PhD degree was completed at the Interdisciplinary Nanoscience Centre (iNANO), Science and Technology, Aarhus University.

Time: Friday 11 May 2012 at 13.00
Place: Lecture Theatre G2, building 1532, room 122, Department of Mathematics, Aarhus University
Title of dissertation: Aggregation of whey proteins – and their interactions with amphiphiles
Contact information: Jon Gade Hansted, jgh@inano.dk, +45 2633 2719
Members of the assessment committee:
Professor Kees de Kruif, Van’t Hoff Laboratory for Physical and Colloid Chemistry, Debye Research Institute, Utrecht University, the Netherlands
Professor Sara Linse, Department of Biochemistry and Structural Biology, Lund University, Sweden
Professor Jørgen Kjems, iNANO and Department of Molecular Biology and Genetics, Aarhus University
Main supervisor:
Professor Daniel E. Otzen, iNANO and Department of Molecular Biology and Genetics, Aarhus University
Co-supervisor:
Dr Peter L. Wejse, Arla Foods
Language: The dissertation will be defended in English

The defence is public.
The dissertation is available for reading at the Graduate School of Science and Technology/GSST, Ny Munkegade 120, building 1521, room 112, 8000 Aarhus C.