References of "Danthine, Sabine"
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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)

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See detailCharacterization of puff pastry margarines with and without TFA
Cavillot, V; Kervyn de Meerendré, M; Pierart, Céline ULg et al

Poster (2007)

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See detailLipase-catalyzed interesterification of butterfat with rapeseed oil: new approaches for the monitoring of the reaction.
Hanon, Emilien ULg; Aguedo, Mario ULg; Danthine, Sabine ULg et al

Poster (2007)

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of ... [more ▼]

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of coronary heart diseases. Thus, consumer’s demand for healthy palatable fat spreads with good development of modified butter-based spreads. One ordinary method used by manufacturers for such modifications is enzymatic interesterification of a lipase to restructure triacylglycerides (TAG), i.e. to induce the exchange of fatty acid residues amongst glycerol backbones. This leads to changes in TAG species and in physical properties of the fat, namely in solid fat content (SFC) and in melting profile. Rapeseed oil (RO) contains a large amount of oleic acid and has significant contents of linoleic and linolenic acids, i.e. a high global content of unsaturation-rich residues. Thus, EIE of BF with RO may bring nutritional improvements to the reaction product, when compared to BF alone. The EIE of BF and canola oil (a low-erucic acid RO) catalyzed by the immobilized sn-1,3 specific Rhizopus arrhizus lipase in solvent-free batch and micro-aqueous systems, was previously studied. The aim of the present study was first to assess the evolution of chemical, physical and thermal modifications occurring during solvent-free batch EIE of BF and RO, with the use of lipozyme TL IM. The evolution of TAG profiles, interesterification degree, dropping point, solid fat content and free fatty acids was monitored during the reaction, especially during the first hours. Differential scanning calorimetry was also applied to follow the formed product. Then the establishment of relations between the DP and differential scanning calorimetry data and the interesterification degree was emphasized. [less ▲]

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See detailEnrichment of anhydrous milk fat in polyunsatured fatty acid residues from linseed and rapeseed oil through enzymatic interesterification
Aguedo, Mario ULg; Hanon, Emilien ULg; Danthine, Sabine ULg et al

Poster (2007)

The interesterification, or ester exchange, between two fats leads to the rearrangement of acyl moieties in both. The use of a sn-1,3-specific lipase confines the exchange of fatty acid residues to the sn ... [more ▼]

The interesterification, or ester exchange, between two fats leads to the rearrangement of acyl moieties in both. The use of a sn-1,3-specific lipase confines the exchange of fatty acid residues to the sn-1 and sn-3 positions of triacylglycerides (TAG), generating products with characteristics that cannot be obtained through a chemical process or a blending. Such reactions require mild conditions with no solvent needed and they yield no unhealthful trans fatty acids, justifying the stepped-up interest of enzymatic interesterification for the production of margarines and other food fats. The aim of this work was to use enzymatic interesterification to enrich anhydrous milk fat (AMF) with unsaturated fatty acid C18 residues from linseed oil (LO) and eventually from rapeseed oil (RO) through some binary blends and one ternary blend. For that, the 1,3-specific lipase from Thermomyces lanuginosa (Lipozyme TL IM) was used in solvent-free batch and micro-aqueous reactions and fat blends with different mass ratios were tested. The evolution of TAG profiles, of interesterification degre (ID) and of free fatty acids (FFA), was followed along the reactions. Determination of dropping points (DP) and solid fat contents (SFC) enabled a rheological characterization of the products. The end products were also characterized for their oxidative stability and their textural properties. [less ▲]

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See detailEffect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams
Vanderghem, Caroline ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in International Dairy Journal (2007), 17(8), 889-895

The effect of the addition of the total proteose-peptone (TPP) fraction on some physico-chemical properties of recombined cream was studied. Oil-in-water emulsions, 30% or 20% (w/w) fat, were prepared ... [more ▼]

The effect of the addition of the total proteose-peptone (TPP) fraction on some physico-chemical properties of recombined cream was studied. Oil-in-water emulsions, 30% or 20% (w/w) fat, were prepared using only the dairy components buttermilk, milkfat and TPP. The effect of different concentrations of TPP on droplet size, creaming stability, flow behaviour, viscosity and whippability of recombined creams was tested. Of the different creams, those containing 2% (w/w) or more TPP were more viscous, showed different flow behaviour, and had improved stability and whippability compared with the other creams. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The percentage of fat also influenced the properties of the final product. It may therefore be possible to obtain desirable modifications in recombined cream using only dairy ingredients. (C) 2006 Elsevier Ltd. All rights reserved. [less ▲]

Detailed reference viewed: 101 (11 ULg)