Department of Food Science and Agricultural Chemistry
Macdonald Campus, McGill University
Ste. Anne de Bellevue, Quebec
Email: ashraf [dot] ismail [at] mcgill [dot] ca
PhD Chemistry, McGill University 1985
BSc Biochemistry, McGill University 1978
Undergraduate Courses: Physical Chemistry (FDSC 233), Inorganic Chemistry (FDSC 110)
Graduate Courses: Biophysical Chemistry of Food (FDSC 520)
Dr. Ismail's expertise is in the area of infrared spectroscopy, specifically in relation to food analysis and the investigation of food systems at the molecular level. A major focus of his current research is on the application of variable-temperature/variable-pressure FTIR spectroscopy, isotope-editing techniques, and two-dimensional infrared correlation spectroscopy in the study of protein unfolding and aggregation and the elucidation of structure-function relationships of enzymes and structure-functionality relationships of food proteins. He is a co-director of the McGill IR Group.
Membership in professional and scientific associations
- Society for Applied Spectroscopy
- Ordre des chimistes du Québec
Selected recent publications
A. Filosa, Y. Wang, A.A. Ismail, and A.M. English (2001). Two-dimensional infrared correlation spectroscopy as a probe of sequential events in the thermal unfolding of cytochromes c. Biochemistry 40:8256-8263.
R.A. Cocciardi, A.A. Ismail, F.R. van de Voort, and J. Sedman (2001). A rapid Fourier transform infrared quality control method for the determination of lactose, sucrose, fat and total solids in chocolate milk. Milchwissenschaft-Milk Sci. Int. 56:690-693.
F. Ismoyo, Y. Wang, and A.A. Ismail (2000). Examination of the Effect of Heating on the Secondary Structure of Avidin and Avidin-Biotin Complex by Resolution-Enhanced 2D Infrared Correlation Spectroscopy. Appl. Spectrosc. 54:939-947.
T. Hosseini-Nia, A.A. Ismail, and S. Kubow (1999). Pressure-Induced Conformational Changes of b-Lactoglobulin by Variable-Pressure Fourier Transform Infrared Spectroscopy. J. Agric. Food Chem. 47:4537-4542.
A. Filosa, A.A. Ismail, and A.M. English (1999). FTIR-Monitored Thermal Titration Reveals Different Mechanisms for the Alkaline Isomerization of Tuna Compared to Horse and Bovine Cytochromes c. J. Biol. Inorg. Chem. 4:717-726.
J.I. Boye, I. Alli, and A.A. Ismail (1997). Use of Differential Scanning Calorimetry and Infrared Spectroscopy in the Study of Thermal and Structural Stability of a-Lactalbumin. J. Agric. Food Chem. 45:1116-1125.
A.R. Rejaei, A.A. Ismail, H.S. Ramaswamy, and V. Jézéquel, (1996). Correlation des spectres infra-rouge de gels protŽiques aux mesures rhéologiques de la force de ces gels. Ind. Aliment. Agric. 133:858-863.
J.I. Boye, A.A. Ismail, and I. Alli, (1996). Effect of Physico-Chemical Factors on the Secondary Structure of b-Lactoglobulin. J. Dairy Res. 63:97-109.