Wisconsin Discovery Portal

Researcher: Srinivasan Damodaran

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Areas of Expertise
  • Proteins at interfaces
  • Functional properties of food proteins
  • Protein based industrial polymers
  • Enzymatic modification of food proteins
  • Genetic modification of proteins
  • Enzyme chemistry and technology
  • Protein chemistry and technology
Web Site Srinivasan Damodaran's University Web Page
Curriculum Vitae (CV)
Issued Patent(s)
  • 8,771,772 - Method to separate lipids from cheese whey, issued July 2014.
  • 8,734,878 - Method to separate lipids from cheese whey, issued May 2014.
  • 8,431,174 - Method to separate lipids from cheese whey, issued April 2013.
  • 6,821,331 - Protein-polysaccharide hybrid hydrogels, issued November 2004.
  • 5,847,089 - Carboxyl-modified superabsorbent protein hydrogel, issued December 1998.
USPTO Published Applications
  • 20140352574 - Legume and/or oil seed flour-based adhesive composition, published December 2014.
  • 20110045128 - Process for removing phospholipids and off-flavors from proteins and resulting protein product, published February 2011.
  • 20100028525 - Low fat, clear, bland flavored whey products, published February 2010.
  • 20090311407 - Production of protein-polysaccharide conjugates, published December 2009.
Recent Publication(s)
  • Beyond the hydrophobic effect: Critical function of water at biological phase boundaries - A hypothesis. Damodaran S. Adv Colloid Interface Sci. 2015 April 6. pii: S0001-8686(15)00059-7. doi: 10.1016/j.cis.2015.03.005. [Epub ahead of print].
  • Electrodynamic pressure modulation of protein stability in cosolvents. Damodaran S. Biochemistry. 2013 November 19;52(46):8363-8373. doi: 10.1021/bi400656a. Epub 2013 November 7.
  • Off-flavor precursors in soy protein isolate and novel strategies for their removal. Damodaran S, Arora A. Annu Rev Food Sci Technol. 2013;4:327-346. doi: 10.1146/annurev-food-030212-182650. Epub 2013 January 3.
  • On the molecular mechanism of stabilization of proteins by cosolvents: Role of Lifshitz electrodynamic forces. Damodaran S. Langmuir. 2012 June 26;28(25):9475-9486. doi: 10.1021/la300953n. Epub 2012 June 13.
Recent Artistic Works
Collaboration
  • Intra-University Collaboration: Chemistry
Research Tools
Research Facilities
E-mail Address [email protected]
Phone Number 608-263-2012
Current University UW–Madison
Department Food Science
Title Professor
Other Appointments
Address Line 1 A103 Babcock Hall
Address Line 2 1605 Linden Drive
City Madison
State WI
Zip Code 53706
Bachelor's Degree B.S., University of Madras, India, Chemistry, 1971
Master's Degree M.S., University of Mysore, India, Food Technology, 1975
PhD Ph.D., Cornell University, Food Chemistry, 1981
Other Degrees
Technologies Available for Licensing Protein-Polysaccharide Hybrid Hydrogels

Environmentally Green Glue

β-cyclodextrin Removes Off-Flavors from Soy Protein, Increases Flavor Stability

Improved Methods for Producing Low-Cost Protein-Polysaccharide Conjugates for Use in Foods and Beverages