Marie Walsh - Dairy Foods - Nutrition and Food Science

This lab has two main research focus areas that we apply to dairy ingredients:

Within the immobilization technologies, we have conducted the following research:

Immobilized bovine gangliosides for the affinity purification of lactoferrin
and transferring from whey
Immobilized caseins for the affinity purification of the prokaryotic
chaperones. The chaperones were then used to refold heat and chemically
denatured enzymes.
Immobilized chymosin for the limited proteolysis of casein to increase the
whiteness of skim milk.
Immobilized antibodies and gangliosides for the affinity capture of
microorganisms (including food pathogens) with detection via specific tertiary
antibody or real-time PCR.
Immobilized lipases for the synthesis of lactose esters. We are currently
investigating the influence of solvent, enzyme type, and temperature to
optimize the synthesis of lactose esters.

Within the area of protein chemistry we have conducted the following research:

Optimizing the extrusion parameters and ingredients for the production of an
extruded-expanded whey protein product. This product is similar to puffed
snacks but can contain between 5 and 60% whey protein. This technology has
been patented and is now being produced commercially.
Optimizing the extrusion parameters and ingredients for the production of an
extruded-fibrous whey protein product. This product is intended to be used as
a meat analog or meat replacement. This technology has been patented.
We have also investigated the reformulation of the extruded whey products,
specifically to replace the cornstarch with a fiber. The replacement of
cornstarch with three different dietary fibers at three levels is currently being
analyzed.
We are also investigating the functionality of commercially available whey
protein concentrates with respect to foaming, gelling, and emulsification
properties.

Techniques and Equipment Used in the Walsh Lab includes: