The effect of symmetric/asymmetric TAG ratio on the crystallization properties and storage stability of fat blends

Conference (2011, September)

Physicochemical properties of fat blends based on anhydrous milk fat and palm oil.

Poster (2011, September)

Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods.

Poster (2011, September)

Study on the susceptibility of the bovine milk fat globule membrane proteins to enzymatic hydrolysis and organization of some of the proteins

in International Dairy Journal (2011), 21(5), 312-318

Isolated milk fat globules were subjected to enzyme hydrolysis by a specific protease (trypsin) and a nonspecific protease (pronase E) to study the asymmetric arrangement of milk fat globule membrane ... [more ▼]

Isolated milk fat globules were subjected to enzyme hydrolysis by a specific protease (trypsin) and a nonspecific protease (pronase E) to study the asymmetric arrangement of milk fat globule membrane (MFGM) proteins. The remaining proteins on the globules after proteolysis were resolved by two-dimensional gel electrophoresis and identified by mass spectrometry. By this proteomic approach, the results confirmed different susceptibility of the MFGM proteins to proteolysis by enzymes. Butyrophilin and adipophilin were completely digested by trypsin and by pronase E, whereas lactadherin and xanthine dehydrogenase/oxidase were almost resistant to hydrolysis by trypsin and partially attacked by pronase E. Based on our results and recent bibliographic data, an up-dated model of the organization of some MFGM proteins is proposed and discussed. (c) 2011 Elsevier Ltd. All rights reserved. [less ▲]

L’huile de palme et ses alternatives : aspects technologiques

Conference (2011, February 02)

Effect of ageing on different egg yolk fractions on surface properties at the air–water interface

in International Journal of Food Science & Technology (2011), 46

The aim of this study was to evaluate the impact of egg ageing on the surface properties of whole and fractionated yolk at the air–water interface. Eggs were stored at 4 Cfor 24 h, 1 week and 3 weeks ... [more ▼]

The aim of this study was to evaluate the impact of egg ageing on the surface properties of whole and fractionated yolk at the air–water interface. Eggs were stored at 4 Cfor 24 h, 1 week and 3 weeks after laying.A laboratory scale fractionation process was then applied at each ageing time. Egg yolk was separated into two fractions, plasma composed of low-density lipoproteins (LDLs) and livetins, and granules formed by highdensity lipoproteins (HDLs), phosvitins and LDLg (g = granule). Moreover, recombined plasma and granules fractions were investigated to highlight a potential synergic effect on surface properties. Results have shown the main contribution of LDLs on surface properties of yolk and an improvement of granules surface properties when they are disrupted. Moreover, ageing affected surface properties differently depending on the considered fractions. Broken LDLsand disrupted granules could explain this observed behaviour. Recombined fractions showed different compression isotherms at the air–water interface than whole yolk. [less ▲]

Techniques de séchage des starters lactiques et mécanismes affectant la viabilité cellulaire suite à la lyophilisation

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2011), 15(2), 287-299

Comparative Analysis of Structuring Effects of Different Lecithins on Palm Oil-based Blends.

Conference (2010, November 23)

DRY FRACTIONATION AND ENZYMATIC INTERESTERIFICATION, GREEN AND HEALTHY TECHNOLOGIES FOR MODIFYING EDIBLE OILS AND TAILORING SPECIALTY FOOD PRODUCTS

Poster (2010, October)

Structuring effects of different lecithins on palm oil-based blends

Conference (2010, May 18)