• Prof. Conrad Perera
  • Prof. Conrad Perera
  • University of Auckland, New Zealand
  • Title: Chemical and enzymatic modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatine and its properties.
  • Abstract:

    Chemical modification of gelatine from New Zealand hoki (Macruronus novaezelandiae) skins were carried out using three different cross-linking agents namely, genipin, glutaraldehyde, and caffeic acid. The chemically modified gelatines exhibited better physical properties, such as higher gel strength, melting point, and rheological properties than the uncross-linked ones. Gelatine cross-linked with added glutaraldehyde gave the highest gel strength and melting point (231 g, 21.9 °C) than those cross-linked with caffeic acid (229 g, 21.6 °C) and genipin (211 g, 20.5 °C) at a concentration of 0.133 M, 0.111 M, and 0.044 M, respectively. The elastic modulus (G') and the loss modulus (G") of gelatines with added chemical cross-linking agents were higher than those of the uncross-linked ones. Transglutaminase (TG) cross-linked gelatin exhibited the best gel strength and melting points which were close to the bovine gelatine. These improved properties of gelatine could lead to the development of products in the food industry that meet the consumer demands.

  • Biography:
    Professor Conrad Perera received his PhD in Food Science & Technology from Oregon State University in the USA in 1976 and worked an inaugural professor of Food Technology at the State University of Londrina, Parana, Brazil. He moved to New Zealand in 1981 and held senior management positions in the Food Industry and Government Research Organizations. In 2000 he was offered an Associate Professorship at the National University of Singapore and helped to set up the Food Science & Technology programme there. On his return to New Zealand, he was offered a professorship at the University of Auckland in the School of Chemical Sciences, where he continues to teach and carry out research in the area of Food Science. He has over 10 years of work experience in the food industry, over 15 years in Research and a similar number in the Academia. He has published extensively in Chemistry and Technology of Processing of food products, mainly relating to the horticultural processing area. He has published over 100 research papers in peer reviewed scientific journals and conference proceedings. He has also contributed to 14 book chapters and holds three patents. His publications can be accessed from the website: http://web.chemistry.auckland.ac.nz/staff-profile-jahia.aspx?staffid=75
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Important Dates
October 26-28, 2014
Paper or Abstract Submission Due:
July 9, 2014  >> August 27, 2014
Early Bird Registration due for Accepted Paper or Abstract: 10 days after acceptance notification
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