References of "Blecker, Christophe"
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See detailEnrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through enzymatic interesterification
Aguedo, Mario ULg; Hanon, EMILIEN ULg; Danthine, Sabine ULg et al

in Journal of Agricultural and Food Chemistry (2008), 56(5), 1757-1765

Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in ... [more ▼]

Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. The aim was to obtain and characterize physicochemically fats enriched with unsaturated C-18 fatty acids (oleic, linoleic, and, especially, linolenic acids) from natural vegetable oils. Binary blends of AMF/LO 100/0, 90/10, 80/20, 70/30, and 60/40 (w/w) were interesterified. The change in triacylglycerol (TAG) profiles showed that quasi-equilibrium conditions were reached after 4-6 h of reaction. Free fatty acid contents < 1%. The decrease in solid fat content and in dropping point temperature obtained with increasing content of LO and interesterification resulted in good plastic properties for the products originating from the blends 70/30 and 60/40. This was confirmed by textural measurements. Melting profiles determined by differential scanning calorimetry showed complete disappearance of low-melting TAGs from LO and the formation of intermediary species with a lower melting temperature. Oxidative stability of the interesterified products was diminished with increasing LO content, resulting in low oxidation induction times. A ternary blend composed of AMF/RO/LO 70/20/10 gave satisfactory rheological and oxidative properties, fulfilling the requirements for a marketable spread and, moreover, offering increased potential health benefits due to the enriched content in polyunsatured fatty acid residues. [less ▲]

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See detailOptimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology
Masmoudi, Manel; Besbes, Souhail; Chaabouni, Moncef et al

in Carbohydrate Polymers (2008), 74(2), 185-192

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for ... [more ▼]

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for preparation of date-lemon jelly. The effects of three parameters namely temperature, pH and extraction time, on pectin extraction were Studied. The fitted mathematical model allowed Lis to plot response surfaces as well as isoresponse curves and to determine optimal extraction conditions. Results clearly indicated that the temperature was the main factor influencing the pectin yield which increased with temperature and time or decreasing pH. The selected optimal conditions were: temperature 84.34 degrees C extraction time 3 h 34 min and pH 2.8. These conditions yielded about 11.21%, of pectin versus 10.89% for the predicted value. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailImmobilized lipases and their applications
Alloue, Waze Aimee Mireille; Aguedo, Mario ULg; Destain, Jacqueline ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2008), 12(1), 57-68

Lipases are able to catalyse the hydrolysis of glyceridic esters in aqueous media and the synthesis of esters in non-aqueous media. They are thus able to catalyse numerous reactions of industrial interest ... [more ▼]

Lipases are able to catalyse the hydrolysis of glyceridic esters in aqueous media and the synthesis of esters in non-aqueous media. They are thus able to catalyse numerous reactions of industrial interest. Whether it is by inclusion, by adsorption or by covalent link, the immobilisation of lipases aims at conferring them a good stability that enables a reuse of the enzymes after a reaction and the development of continuous processes. The reactions of triglycerides hydrolysis constitute main applications for immobilised lipases, however their use in different types of esterification reactions has also arose: there exist processes involving reactions of transesterification, of interesterification or of esters synthesis. The production of structured lipids by interesterification is one example. Although the reaction conditions dissent from those of hydrolysis, the same lipases have been used in both cases. A lipase specifically adapted for esterification though would be a highly capable tool: a series of strategies is in progress in order to reach this goal. [less ▲]

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See detailEnzymatically prepared n-alkyl esters of glucuronic acid: The effect of freeze-drying conditions and hydrophobic chain length on thermal behavior
Blecker, Christophe ULg; Danthine, Sabine ULg; Petre, Maguy ULg et al

in Journal of Colloid & Interface Science (2008), 321(1), 154-158

In this work, some of the physicochemical properties of enzymatically prepared n-alkyl esters of glucuronic acid are presented. Two questions are addressed. The first concerns the influence of post ... [more ▼]

In this work, some of the physicochemical properties of enzymatically prepared n-alkyl esters of glucuronic acid are presented. Two questions are addressed. The first concerns the influence of post-purification freeze-drying condition's on octyl glucuronate thermotropic behavior. Depending on the amount of water added before freeze-drying, the alpha/beta anomeric ratio determined by H-1 NMR is affected and differences are observed in DSC thermograms probably due to polymorphism. The second question concerns the effect of hydrophobic chain length on the thermal behavior. An increase of both transition temperature and transition enthalpy is observed by increasing the number of carbon atoms in the alkyl chain (C8 < C10 < C12 < C14). This kind of results can provide relevant information for the processing and the practical use of these nonionic surfactants. (C) 2008 Elsevier Inc. All rights reserved. [less ▲]

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See detailEffect of monopropylene glycol and gamma irradiation on Yarrowia lipolytica lipase stabilization
Alloué, Wazé Aimée Mireille; Destain, Jacqueline ULg; Ongena, Marc ULg et al

in Preparative Biochemistry & Biotechnology (2008), 38(3), 217-228

This work investigated the effects of monopropylene glycol, protease inhibitor, and gamma irradiation on Yarrowia lipolytica lipase stability during storage. Enzyme liquid stabilization was achieved by ... [more ▼]

This work investigated the effects of monopropylene glycol, protease inhibitor, and gamma irradiation on Yarrowia lipolytica lipase stability during storage. Enzyme liquid stabilization was achieved by addition of monopropylene glycol (MPG) at respective concentrations of 50, 75, and 90%, the protease inhibitors (P2714 and P8215) at 0.1%, and the gamma irradiation with 10kGy, 15kGy, and 25kGy doses. The results showed that monopropylene glycol limited the microorganism growth and decreased the enzymatic activity at high concentration (up to 50%), at two temperatures (20 and 4 degrees C). Enzyme stored at 20 degrees C lost its activity by 80% after two months. This loss was attributed to the protease's effect. At this temperature, the protease's activities have been limited by the specific inhibitors. The gamma irradiations improve microbial safety of liquid enzyme. [less ▲]

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See detailProteome analysis of the bovine milk fat globule: Enhancement of membrane purification
Vanderghem, Caroline ULg; Blecker, Christophe ULg; Danthine, Sabine ULg et al

in International Dairy Journal (2008), 18(9), 885-893

A simple and rapid procedure was cl developed for the extraction of the milk fat globule membrane from milk removes the large majority of the skim milk proteins for proteome analysis. In order to improve ... [more ▼]

A simple and rapid procedure was cl developed for the extraction of the milk fat globule membrane from milk removes the large majority of the skim milk proteins for proteome analysis. In order to improve the extraction and the solubilization of the hydrophobic membrane proteins for subsequent two-dimensional gel electrophoresis, four detergents (3-[(3-cholamidopropyl)dimethylammoniol-1-propanesulfonate, amidosulfobetaine-14, sodium lauroyl sarcosinate and sodium deoxycholate) were tested in the sample preparation, associated with a sonication step. Zwitterionic detergents were shown to be efficient in recovering integral and peripheral proteins from membrane material. Spots were identified by matrix-assisted laser desorption/ionization tandem-time-of-flight (MALDI-TOF/TOF). The advantages of MALDI-TOF/TOF (speed, easiness of analysis, good sensitivity and high mass accuracy) were demonstrated on the milk fat globule membrane proteome investigation. Identified proteins are implicated in a wide range of functions including fat secretion and transport, protein trafficking and regulation. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailProtein And Amino Acid Profiles Of Tunisian Deglet Nour And Allig Date Palm Fruit Seeds
Bouaziz, Mohamed; Besbes, Souhail; Blecker, Christophe ULg et al

in Fruits (2008), 63(1),

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See detailAnalyse des lipides polaires de la MFGM par SPE et HPLC-ELSD
Bodson, P.; Danthine, Sabine ULg; Blecker, Christophe ULg et al

Poster (2008)

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See detailDate flesh: Chemical composition and characteristics of the dietary fibre
Elleuch, Mohamed; Besbes, Souhail; Roiseux, Olivier et al

in Food Chemistry (2008), 111(3), 676-682

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also ... [more ▼]

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also conducted on the physicochemical properties (colour, water and oil-holding capacity and theological behaviour) of dietary fibre (DF) extracted from date flesh. The following values (on a dry matter basis: DM) were obtained for fleshes of Deglet-Nour and Allig cultivars, respectively: sucrose 52.7% and 13.9%, glucose 13.7% and 29.9%, fructose 12.6% and 29.0%, total dietary fibre 14.4% and 18.4%, protein 2.1% and 3%, ash 2.5% and 2.52%. Insoluble DF, the major fraction of total DF, constituted 9.19-11.7% DM for Deglet-Nour and Allig, respectively. The elaboration of DF concentrates from date fleshes was characterised by an extraction yield of 67%. The chemical composition of these DF concentrates showed high total DF contents (between 88% and 92.4% DM) and low protein and ash contents (8.98-9.12% and 2.0-2.1% DM, respectively). The DF concentrates showed a high water-holding capacity (similar to 15.5 g water/g sample) and oil-holding capacity (similar to 9.7 g oil/g sample),and pseudoplasticity behaviour of their suspensions. Thus, date DF concentrates may not only be an excellent source of DF but an ingredient for the food industry. (c) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailBlack cumin (Nigella sativa L.) and allepo pine (Pinus halepensis Mill.) seed oils : stability during thermal oxidation at 60°C and 100°C.
Cheikh-Rouhou, S.; Besbes, Souhail; Blecker, Christophe ULg et al

in Microbiol. Hyg. Alim. (2008), 19(56), 12-20

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See detailPartial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers
Besbes, Souhail; Attia, Hamadi; Deroanne, Claude et al

in Journal of Food Quality (2008), 31(4), 480-489

Pea fiber concentrate (PFC) and wheat fiber concentrate (WFC) were used as dietary fibers in beef burger formulation. These fibers were characterized in terms of chemical composition and techno-functional ... [more ▼]

Pea fiber concentrate (PFC) and wheat fiber concentrate (WFC) were used as dietary fibers in beef burger formulation. These fibers were characterized in terms of chemical composition and techno-functional properties. WFC and PFC presented similar water-binding capacity (3.12 g/g and 3.07 g/g, respectively), whereas a higher oil-binding capacity was observed for WFC (2.89 g/g versus 1.74 g/g). In this study, the level of PFC was fixed at 0.5%, whereas different levels of WFC (0.5%, 1% and 1.5%) were tested. The water-holding capacity of raw beef burger was significantly higher with the addition of fibers. The use of these dietary fibers in beef burger formulation improves their cooking properties, i.e., increases the cooking yield and decreases the shrinkage, and minimizes production cost without degradation of sensory properties. [less ▲]

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See detailAnalytical methodologies for quantification of ferulic acid and its oligomers
Barberousse, Helene; Roiseux, Olivier; Robert, Christelle et al

in Journal of the Science of Food and Agriculture (2008), 88(9), 1494-1511

Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is the most widespread hydroxycinnamic acid in the plant world, where it is a key molecule in cell wall architecture. Owing to its high antioxidant ... [more ▼]

Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is the most widespread hydroxycinnamic acid in the plant world, where it is a key molecule in cell wall architecture. Owing to its high antioxidant properties, ferulic acid shows large potential applications in food industry as well as in the health and cosmetic markets. There is thus a high interest in extracting this high-value compound from waste materials of the agricultural industry, which requires the selection of an appropriate quantification method. This paper therefore gives an overview of analytical methodologies developed over past decades for quantification of ferulic acid and its oligomers. (c) 2008 Society of Chemical Industry. [less ▲]

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See detailComposition And Physicochemical Extracted From Whole Seeds By Acid Properties Of Locust Bean Gum Or Water Dehulling Pre-Treatment
Dakia, Patrick; Blecker, Christophe ULg; Robert, Chiristelle et al

in Food Hydrocolloids (2008), 22(5),

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See detailSterol Composition Of Black Cumin (Nigella Sativa L.) And Aleppo Pine (Pinus Halepensis Mill.) Seed Oils
Cheikh-Rouhou, Salma; Besbes, Souhail; Lognay, Georges ULg et al

in Journal of Food Composition and Analysis (2008), 21(2), 162-168

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See detailIsolation and identification of inulooligosaccharides resulting from inulin hydrolysis
Ronkart, Sebastien N; Blecker, Christophe ULg; Fourmanoir, Hélène et al

in Analytica Chimica Acta (2007), 604(1), 81-87

In this study, inulooligosaccharides (F-n-type inulin) resulting from the endo-inulinase hydrolysis of globe artichoke inulin were purified and characterized. The aim was to produce F-n oligomer standards ... [more ▼]

In this study, inulooligosaccharides (F-n-type inulin) resulting from the endo-inulinase hydrolysis of globe artichoke inulin were purified and characterized. The aim was to produce F-n oligomer standards with the intention of identifying them in the complex inulin chromatogram. Inulin was extracted from globe artichoke and presented a high average degree of polymerization (DP) of about 80 as determined by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). This inulin was hydrolyzed by a commercial endo-inulinase yielding a product with a very high F-n/GF(n), molecule ratio, thus limiting the interference of GF(n) during the purification process. High performance size exclusion chromatography was used to individually isolate and collect each retention peak corresponding to a specific oligomer. The purity of these fractions was checked by HPAEC-PAD and showed that relatively pure molecules were produced. Electrospray ionization mass spectrometry allowed the molecular weight determination of these purified oligomers and ascertained their DP as F-2, F-3 and F-4. These F2-4 standards were used with glucose, fructose, sucrose and GF(2-4) (commercially available) to spike commercial oligofructose products in order to determine the elution profile in the HPAEC-PAD chromatogram. [less ▲]

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See detail"Trans-free" food products formulation : Thermal behavior of "trans-free" fat blends.
Danthine, Sabine ULg; Blecker, Christophe ULg; Deroanne, Claude

Poster (2007, October 11)

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See detailThe milk fat globule membrane MFGM : natural source of functional compounds.
Bodson, Pascal; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

Poster (2007, October 11)

Detailed reference viewed: 21 (3 ULg)