Mark R. Etzel

Mark R. Etzel

Emeritus Professor, Food Science
A17 Babcock Hall
mretzel@wisc.edu
(608) 263-2083
FAX (608) 262-6872

Etzel Lab

Research Interests

New large-scale low-cost chemical engineering technology is increasingly required in food processing due to global competition and the demand for convenient yet healthy foods. In addition, advances in biochemical engineering have resulted in new food ingredients such as polysaccharides for use in low-fat foods, and microorganisms for use in lowfat cheese. Our research is developing new bioseparation technologies to produce these and other new food products. We are also applying these technologies to problems in the biochemical, health care and waste treatment industries.

We are developing bioseparation processes to purify valuable food-grade proteins using affinity and ion-exchange membranes. Our research aims to: 1) theoretically and experimentally determine the role of kinetic and transport processes in the design andperformance of these membranes and 2) develop new, more optimal processes for protein purification.


Education

  • B.S. Chemical Engineering Purdue University 1977
  • Ph.D. Chemical Engineering University of California Berkeley 1983
  • Scientific and Professional Organizations

  • Treasurer (elected office): Food, Pharmaceutical & Bioengineering Division of the American Institute of Chemical Engineers
  • Editorial Board: Journal of Food Engineering
  • Editorial Board: Journal of Food Process Engineering
  • Member: American Institute of Chemical Engineers
  • Member: Institute of Food Technologists
  • Member: American Chemical Society
  • Selected Publications

    Etzel, M.R., N.E. Altaras, and D.C. Cameron. Conversion of sugars to 1,2-propanediol by Thermoanaerobacterium thermosaccharolyticum HG-8. Biotechnol. Prog. (accepted).


    Etzel, M.R., C. Viera and H. Yang. 2000. Affinity membranes: competitive binding of the human IgG subclasses to immobilized protein G. Ind. Eng. Chem. Res. 35(4):1150-1155.


    Etzel, M.R., H. Yang, and M. Bitzer. 2000. Analysis of protein purification using ion-exchange membranes. Ind. Eng. Chem. Res. 39.


    Etzel, M.R., S. Dermawan, M.N. Budiman, V.V. Hendriadi, and I. Rosalina. 1998. Protein separation by ion exchange in columns. Int. Dairy Fed. Special Issue 9804:66-72.


    Etzel, M.R., and C.K. Chiu. 1997. Fractionation of lactoperoxidase and lactoferrin from bovine whey using a cation exchange memberane. J. Food Sci. 62(5):996-1000.


    Etzel, M.R., and B.C.S. To. 1997. Survival of Brevibacterium linens (ATCC 9174) after spray drying, freeze drying, or freezing. J. Food Sci. 62(1):167-170, 189.


    Etzel, M.R., and B.C.S. To. 1997. Spray drying, freeze drying, or freezing of three different lactic acid bacteria species. J. Food Sci. 62(3):576-578, 585.


    Etzel, M.R., I.A. Adisaputro, and Y.-J. Wu. 1996. Strong cation and anion exchange membranes with beads for protein isolation from whey. J. Liq. Chrom. & Rel. Technol. 19(9):1437-1450.


    Etzel, M.R., and A. Foufopoulos. 1996. Phase separation of lactan gum from fermentation broths by addition of water miscible organic solvents. Sep. Sci. Technol. 31(6):757-768.


    Etzel, M.R., S.-Y. Suen, S.L. Halverson, and S. Budijono. 1996. Enzymatic inactivation in a droplet forming a bubble during spray drying. J. Food Engr. 27(1):17-34.


    Etzel, M.R. 1995. Whey protein isolation and fractionation using ion exchangers. In R.K. Singh and S.S.H. Rizvi (eds.), Bioseparation Processes in Foods. Marcel Dekker, New York, Ch. 12.


    Etzel, M.R., W.-Y. Fu, and S.-Y. Suen. 1995. Inactivation of Lactococcus lactis ssp. lactis C2 and alkaline phosphatase during spray drying. Drying Technol. 13(5-7):1463-1476.


    Etzel, M.R., J.A.C. Johnson, C.M. Chen, and M.E. Johnson. 1995. Accelerated ripening of reduced-fat cheddar cheese using four attenuated Lactobacillus helveticus CNRZ-32 adjuncts. J. Dairy Sci. 78(4):769-776.


    Etzel, M.R., and J.A.C. Johnson. 1995. Properties of Lactobacillus helveticus CNRZ-32 attenuated by spray drying, freeze drying, or freezing. J. Dairy Sci. 78(4):761-768.


    Etzel, M.R., and W.-Y. Fu. 1995. Spray drying of Lactobacillus lactis ssp. lactis C2 and cellular injury. J. Food Sci. 60(1):195-200.


    Etzel, M.R., and M.F. Zietlow. 1995. Evaluation of sulfopropyl ion-exchange membrane cartridges for isolation of proteins from bovine whey. J. Liq. Chromat. 18(5):1001-1018.


    Etzel, M.R., J.J. Flahive III, and A. Foufopoulos. 1994. Alcohol precipitation of xanthan gum from pure solutions and fermentation broths. Sep. Sci. Technol. 29(13):1673-1687.


    Selected Patents

    Production of substantially pure kappa-casein macropeptide. 1999. U.S. Pat. Appl.

    Production of kappa-casein macropeptide. 1999. Int. Pat. Appl. W09918808A 1.

    Isolating beta-lactoglobulin and alpha-lactalbumin by eluting from a cation exchanger without sodium chloride. 1999. U.S. Pat. 5,986,063.

    Production of kappa-casein macropeptide for nutraceutical uses. 1999. U.S. Pat. 5,968,586.