Dr. Kirby D. Hayes

Email: hayesk@foodsci.purdue.edu

Affiliations

Institute of Food Technologists (IFT) – Committee Volunteer
New Ventures in Food and Agriculture for Indiana - Team Member

Research

Factors that affect the location, structure, and activity of proteases and protein breakdown products in milk and dairy products; proteases of interest include, plasmin system enzymes, enzymes produced by common milk spoilage bacteria, and enzymes produced by common dairy cultures; investigations have included protein-ligand interactions, kinetic analyses, and various isolation/purification procedures. Dr. Hayes recently has initiated research into factors that affect the location and structure of soy isoflavones with interest in controlling their location and chemical form(s) via common food processing unit operations.

Teaching

Undergraduate

• Science of Food
• Introduction to Food Processing
• Dairy Products

Graduate

• Food Proteins
• Case Study
• Aseptic Processing

Extension

Developed and initiated a workshop for food entrepreneurs called “An introduction to starting a specialty food business in Indiana” currently offered two times per year.

International

Established a research collaboration with Dr. Alan Kelly at University College, Cork, Ireland. Led a forty-five student study tour of Irish agriculture that included touring Ireland and visiting Kerry and Glanbia dairy foods companies.

Selected Publications

1. Rippel, K. M., S. S. Nielsen, and K. D. Hayes. 2004. Effects of Native and Denatured Whey Proteins on Plasminogen Activator Activity. J. Dairy Sci. 87: 2344-2350.
2. Hayes, K.D., Ozen, B.F., Nielsen, S.S., and Mauer, L.J. 2003. FTIR determination of ligand-induced secondary and tertiary structural changes in bovine plasminogen. Journal of Dairy Research, 70:461-466.
3. Ozen, B.F.; Hayes, K.D.; and Mauer, L.J. 2003. Measurement of plasminogen concentration and differentiation of plasmin and plasminogen using Fourier-transform infrared spectroscopy. International Dairy Journal, 13(6):441-446.
4. Kuffel, R., Roufs, J., Hayes, K., and Nordstrom, R. 2003. Dry mix containing brown sugar substitute. U.S. Patent Number 6,599,549.
5. Fajardo-Lira, C.E., Oria, M.P., Hayes, K.D., and Nielsen S.S. 2000. Effect of psychrotrophic bacteria and of an isolated protease from Pseudomonas fluorescens M3/6 on the plasmin system of fresh milk. Journal of Dairy Science, 83(10):2190-2199.
6. Hayes, K.D. and Nielsen, S.S. 2000. Plasmin levels in fresh milk whey and commercial whey protein products. Journal of Dairy Science, 83(3):387-394.