Anant Dave

Doctor of Philosophy, (Food Technology)
Study Completed: 2015
College of Sciences


Thesis Title
Structural Aspects of B-Lactoglobulin During Self Assembly into Amyloid-like Fibrils

Read article at Massey Research Online: MRO icon

Nanofibrils from food proteins are emerging as smart designer materials for use as food ingredients with enhanced functionalities. Mr Dave’s research investigated the mechanism of formation of these aggregates using bovine whey protein ß (Beta) lactoglobulin. The different steps involved in the formation of ß (Beta) lactoglobulin nanofibrils were characterized and the fibril forming ability of different protein regions was compared. In order to gain more insights about the mechanism of fibril formation, the conditions of nanofibril formation were perturbed by altering either the chemical nature of the protein or the surrounding aqueous environment; and their consequent effects on the self-assembly steps were studied. This study has allowed a detailed understanding of the inter-relationships between the different steps involved in fibril formation. His research results have numerous potential applications in designing tools to control the phenomenon of fibril formation and in fine-tuning or designing new functionalities of these protein ingredients.

Distinguished Professor Harjinder Singh
Dr Skelte Anema
Dr Simon Loveday

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