Dr. Michael G. Zeece
B.S. Biology, St. Louis University
M.S. Biochemistry, University of Illinois
Ph.D. Food Technology, Iowa State University
354 Food Industry Complex
Lincoln, NE 68583-0919
Teaching and/or Extension Activities
Food Chemistry, Food Proteims, Advanced Food Analysis
Dr. Zeece's research interest is focused on the development of proteomic applications for both conventional and emerging technologies (microarrays). Microarrays have been developed for the quantitative profiling proteins of interest in animal and plant materials. Dr. Zeece has also initiated new research activity on the use of high hydrostatic pressure treatment, a novel processing technology that has been shown to induce desirable changes in food systems.
Five Selected Publications:
- Zeece, M.G., T. Huppertz, and A. Kelly. 2007. Effect of high-pressure treatment on in-vitro digestibility of ²-lactoglobulin. Innov. Food Sci. Emerg. Techn. (In Press) doi:10.1016/j.ifset.2007.05.004
- Schulz, J., N. Palmer, J. Steckelberg, and M.G. Zeece. 2006. Microarray profiling of skeletal muscle sarcoplasmic reticulum membrane proteins. Biochim. Biophys. Acta Proteins and Proteomics 1764: 1429-1435.
- Zeece, M.G., X. Gu, J.M. Markwell, and G. Sarath 2006. Proteomic assessment of allergens. In(Detecting allergens in Foods S. Koppleman & S.Hefle eds.) Woodhead Publishing 147-154.
- Xiang P., E.J. Haas, M.G. Zeece, J.M. Markwell,and G. Sarath. 2004. C-Terminal 23 kDa polypeptide of soybean Gly m Bd 28 K is a potential allergen. Planta. 220:56-63.
- Roychauduri, R., J. Markwell, G. Sarath, and M.G. Zeece, 2003. Reversible denaturation of soybean Kunitz trypsin inhibitor. Archives of Biochem. Biophys. 412:20-26.