CONTEXT: Cheese whey or lactoserum, by-product of cheese manufacturing, has posed serious disposal problems for many cheese makers. The component of whey that poses the greatest disposal problem is lactose. Ultrafiltration of whey for the production of protein concentrates results in a deproteinized effluent that retains nearly the same level of BOD as the original whey. To deal effectively with the whey problem, lactose must be removed from the waste stream and converted to non-polluting products. Several industrial products are derived from whey such as refined food-grade lactose, , lactose use as carriers for antibiotic powder, or used in infant foods lactose derived products - lactulose, lactitol, lactitol palmitate, lactosyl urea, lactobionic acid, galactooligosaccharides, and galactose/glucose syrups. Production of yeast and/or fungal biomass as the sources of protein (mycoprotein) has been widely researched and the products have been accepted as human and/or animal nutrition. However, bioconversion of lactose (present in whey) into mixed microbial biomass and its use as animal feeds has not been yet explored.
Moreover, functional whey protein concentrates and new products produced under strict quality control conditions could find a growing market and could be used as key ingredients in development of new food products. However, introduction of new strains and development of different methods envisages the detailed investigation on analysis of proteins along with minerals which will define marketability of the finished product as well as potential application into other sectors.
Research Area:Separation of proteins and carbohydrates (lactose, glucose, galactose, arabinose, xylanose, mannose, fructose, maltose, xylitol, maltodextrin, saccharose) by gel filtration chromatography. Method development and application in structural analysis and identification of peptides, proteins and protein complexes by mass spectrometry. The main research directions will include identification, separation and characterization of different carbohydrates and proteins produced during whey fermentation process.
Requirements: M.Sc. in biochemistry, analytical chemistry, physical chemistry, technical physics or related discipline. Practical experience in the field of chromatography techniques, mass spectrometry and/or protein handling is an advantage. Computer knowledge preferably include programming skills, experience with ion/electron optics calculations is an advantage. Candidates should be proficient in English and French.
Application should include a CV, list of publications, names and contacts of 2-3 references, list of research interests. For applications and further information please contact:
Professor R.D. Tyagi
Canada Research Chair
Adjunct Prof - Univ. Missouri Columbia
INRS-ETE Univ. Quebec
490, rue de la Couronne
Quebec, G1K 9A9 (CANADA)
E-mail: tyagi[ at ]ete.inrs.ca
Dr. S.K. Brar
Assistant Professor
INRS-ETE Univ. Quebec
490, rue de la Couronne
Quebec, G1K 9A9 (CANADA)
Posts
No comments:
Post a Comment