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Australian Government: National Measurement InstituteAustralian Government: National Measurement Institute
National Measurement Institute
      

Indicative Project

Proteomics and fractionation optimisation

Background Info

​Key allergenic proteins in foods are currently under investigation for their interaction with reducing sugars. The maillard reaction products (MRPs) formed will be isolated and assessed for allergenicity and other potential health impacts (eg: exacerbation of functional bowel disease). It is therefore critical to isolate/purify these MRPs using fractionation, so they may be characterised and further studied. This research is complementary to other allergen and species research projects currently underway.

Project Description

​This project focuses on the establishment and optimisation of parameters for isolation of key allergenic proteins, heat stable proteins and resulting maillard reaction products. The research will be carried out with the help of current collaborative PhD researchers and will form part of a greater body of work being conducted in the area of proteomics, allergenicity and speciation.

Examples of Relevant Sudent Courses

Analytical Chemistry, Biochemistry, Biotechnology

Student Level

3rd Year, Honours

Duration

1 year

Location

Port Melbourne (Vic)

Section

Technical Development and Innovation

Contact

Katherine Stockham

Email Contact

katherine.stockham@measurement.gov.au

Interested in this project?

Application Form