Protein Biophysics (Prof. Daniel Otzen)

Daniel Otzen

Professor Interdisciplinary Nanoscience Center - INANO-MBG, iNANO-huset
M
H 1592, 224
P +4587156741
P +4520725238
Group members
Research funding

Research focus in brief

Our research activities fall within 3 main areas, which all relate to the study of the kinetics and thermodynamics of protein conformational changes, namely membrane protein folding, protein-detergent interactions and protein fibrillation. These areas are linked by a keen interest in understanding the mechanistic and thermodynamic behaviour of proteins in different circumstances by quantifying the strength of internal side-chain interactions as well as contacts with solvent molecules, whether it be detergents, denaturants, stabilizing salts and osmolytes or lipids. Ultimately we hope this will lead to a greater manipulative ability vis-a-vis processes of both basic, pharmaceutical and industrial relevance. The general approach is to use available spectroscopic techniques (fluorescence, CD, stopped-flow, FTIR, NMR and dynamic and static light scattering) to generate data which can be analyzed in a quantitative manner to develop models and mechanisms for conformational changes at the molecular level.  

News

Brigitte Stadler receives ECR Consolidator grant for creating artificial liver tissue. (Illustration: Colourbox)

2018.12.03 | iNano

ERC Consolidator grant for iNANO researcher

Congratulations to iNANO researcher, Assoc. Prof. Brigitte Städler, for receiving funding from European Research Council for her research projekt, ArtHep.

Marianne Glacius and Henrik Birkedal receive funding from Carlsberg Foundation. Photo: Jesper Rais and Lise Balsby

2018.11.30 | iNano

New grants to iNANO researchers from the Carlsberg Foundation

Marianne Glasius and Henrik Birkedal receive funding from the Carlsberg Foundation for new infrastructure.

With a new project, researchers hope to be able to develop "artificial tasting machines". Photo: Colourbox

2018.11.21 | iNano

DNA molecules will be used to mimic human sense of taste

Human sense of taste is complex and difficult to imitate. An interdisciplinary project with Jørgen Kjems as project leader is now aiming at developing extremely fast "artificial tasting machines" that use DNA molecules as billions of small "sensors" to imitate human sense of taste with unprecedented accuracy.

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