Research
Our research group has broad interests centred around the structure, function and reactivity of proteins. This leads us to consider applications of protein science in medicine, agriculture, food science and biomaterial design.
Current Research
| Quaternary Structure of Proteins |
We have a fundamental interest in protein assembly, and why proteins have evolved to adopt a particular oligomeric form. We test our ideas using a combination of site-directed mutagenesis and biochemical and biophysical techniques. Much of this work is done in collaboration with collaborators at the University Of Melbourne. |
| Enzymology of lysine biosynthesis |
Lysine is an essential amino acid. Inhibitors of the pathways of lysine biosynthesis are of interest as they may be toxic to plants and microorganisms, but not to animals. |
| Studies of amyloid fibril formation and biomaterials |
An understanding of protein assembly gives valuable insights into biomaterial design and how we might use proteins for bionanotechnological applications. We are exploring this potential of proteins to form fibrillar aggregates, with particular emphasis being placed on the production of amyloid fibrils from a waste proteins. |
| Protein crosslinking in foods using enzymes or Maillard Chemistry |
| Protein crosslinking has profound consequences on the structure of food proteins, and the consequent properties of the final foodstuff. We are exploring different ways to introduce crosslinks into food, in order to improve their properties. We have had a particular interest in the enzyme transglutaminase and the Maillard reaction of proteins in this research. This work has been carried out in collaboration with Plant & Food Research. Picture ( book cover) >>Selected Publications |
