Alan Carne

Biography

  Alan Carne is an Associate Professor in Department of Biochemistry at University of Otago School of Biomedical Sciences, New Zealand. His Qualification includes: BSc(Hons), PhD(Massey). His research focuses on Protein purification and characterisation. He is the author of many articles published in several reputed journals.

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 research projects.