References of "Danthine, Sabine"
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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 detailPhospholipids quantification in vegetable oil degumming residues by HPLC-ELSD
Pierart, Céline ULg; Danthine, Sabine ULg; Wathelet, B et al

Poster (2008)

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See detailEffect of the content of partially hydrogenated oils on the physical and structural properties of bakery margarines
Cavillot, V; Danthine, Sabine ULg; Kervyn de meerendré, M. et al

Poster (2008)

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

Poster (2008)

Detailed reference viewed: 19 (5 ULg)
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)

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See detailLes lipides polaires du lait:des composés mineurs aux propriétés majeures
Bodson, Pascal; Danthine, Sabine ULg; Deroanne, Claude

Conference (2007, May 10)

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See detailComparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions
Danthine, Sabine ULg; Gibon, Veronique

in European Journal of Lipid Science and Technology [=EJLST] (2007), 109(4), 359-372

Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling ... [more ▼]

Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling process. Unfortunately, limitations due to intersolubility, closely linked to polymorphism, induce formation of co-crystals at each crystallization step. For this reason, only restricted TAG enrichments are observed. In this work, a series of samples (24) of palm oil, solid and liquid fractions (stearins, mid fractions, oleins and superoleins) have been selected and examined in terms of TAG composition (by HPLC), differential scanning calorimetry (DSC) melting profile and variable temperature powder X-ray diffraction pattern. Three major endotherms [low-melting, high-melting and very high-melting peaks (LMP, HMP and VHMP)] are detected in the DSC melting profiles (5 degrees C/min). The VHMP is only recorded for palm stearin which contains more SSS components. The HMP contribution is weak for palm olein and even not observed for palm super oleins. The LMP is usually made up of UUU, SUU and SUS components; SUS components are observed in both LMP and HMP; the HMP is also made up of some SSS, except for palm oleins and super oleins. Sub-alpha(2), sub-alpha(1), alpha, beta'(2), beta'(1), and beta polymorphic forms are recorded; the LMP components preferentially crystallize in sub-alpha(2), sub-alpha, and alpha forms; the HMP components generally crystallize in beta'(2) and beta'(1), with a tendency to exhibit beta crystals, depending on the SSS content. Components of the VHMP have an increased tendency to stabilize in the 0 form; in view of the results, we can assume that there is a clear relationship between TAG composition, melting properties and polymorphic behavior and of palm oil and fractions. [less ▲]

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See detailComposition of degumming residues from oil physical refining : valorization for food application
Pierart, Céline ULg; Cavillot, Véronique; Kervyn de Meerendré, M. et al

Poster (2007)

Detailed reference viewed: 59 (0 ULg)