Hemang Bhatt
Doctor of Philosophy, (Food Technology)
Study Completed: 2015
College of Health
Citation
Thesis Title
Prevention of Plasmin-induced Hydrolysis of Caseins
Read article at Massey Research Online: 
Bovine plasmin is a proteolytic enzyme that is naturally present in milk and is responsible for proteolysis (the breakdown of proteins into smaller polypeptides or amino acids), age-gelation and bitterness in various milk products. Mr Bhatt''sresearch aimed to understand and control the plasmin-induced hydrolysis (water dissolution) of caseins (proteins) in milk products. He explored specific casein modifications and developed a mechanistic understanding that has enabled the development of technologies for the prevention of both enzyme activation and action. This ground-breaking research has led to the recommendation that targeted lactosylation at industrially relevant levels can be used to extend the shelf life of UHT milk products. A new understanding of the mechanisms of casein micelle dissociation was developed and can be used to understand the mystery of Age Gelation in UHT milk.
Supervisors
Mr Rod Bennett
Dr Aurelie Cucheval
Dr Hasmukh Patel
Dr Christine Coker
Dr Alistair Carr