Alan Carne
Associate Professor
Biochemistry
Otago University
New Zealand
Biography
Associate Professor Alan Carner Biochemistry Department School of Biomedical Sciences University of Otago
Research Interest
Utilisation of natural product protein-containing materials that are by-products or waste products of processing, such as milk cheese whey, meat and blood waste, oilseed cake residue Production of bioactive peptides from protein-containing by-product/waste product materials, using proteases of non-gut origin Characterisation of milk protein fractions from different species Meat tenderising Characterisation of carotenoid and polyhydroxynaphthoquinone pigments from sea urchin and their binding interactions with proteins. Encapsulation of health-promoting molecules. Several other protein-based collaborative researc h projects.
Publications
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Jodi Pilbrow, Alaa El-Din A Bekhit, and Alan Carne., Fractionation of sheep cheese whey by a scalable method to sequentially isolate bioactive proteins., Food Chemistry 2016 vol. 203 pp. 165-174.
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A Shavandi, A.E.-D.A. Bekhit, A Carne, and A Bekhit., Evaluation of keratin extraction from wool by chemical methods for bio-polymer application., Journal of Bioactive and Compatible Polymers 2016.
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Mina Tirgar, Patrick Silcock, Alan Carne, and E John Birch., Effect of extraction method on functional properties of flaxseed protein concentrates., Food Chemistry 2017 vol. 215 pp. 417-424.
