Linda May Schollum

Title: Linda May Schollum: Innovator in Bioactive Whey Protein Hydrolysates

Introduction

Linda May Schollum is a prominent inventor based in Palmerston North, New Zealand. She has made significant contributions to the field of food science, particularly in the development of bioactive whey protein hydrolysates. With a total of two patents to her name, her work focuses on enhancing the functionality and flavor of whey protein.

Latest Patents

Linda's latest patents include a process for preparing a whey protein hydrolysate from a WPI substrate that boasts improved flavor, functionality, and ACE-I inhibiting properties. Additionally, she has developed a partial hydrolysate of whey protein that contains bioactive peptides without the undesirable bitter flavor. This innovative hydrolysate is produced using selective enzymes, which create active peptides while preventing the formation of bitter flavors. Furthermore, her research describes novel peptides and a method for reducing systolic blood pressure through their administration.

Career Highlights

Linda is associated with the New Zealand Dairy Board, where she applies her expertise in dairy science and innovation. Her work has not only advanced the understanding of whey protein but has also contributed to the health benefits associated with its consumption.

Collaborations

Linda has collaborated with notable colleagues, including Ralf-Christian Schlothauer and Julian Robert Reid, to further her research and development efforts in the field of bioactive compounds.

Conclusion

Linda May Schollum's innovative work in the area of bioactive whey protein hydrolysates highlights her commitment to improving food science and health. Her contributions are paving the way for advancements in nutritional products and their applications.