References of "Destain, Jacqueline"
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See detailSugar beet : a source of biofuel an chemicals.
Destain, Jacqueline ULg; Gigot, Cédric ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007, June)

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See detailSugar beet leaves as source of green notes.
Gigot, Cédric ULg; Rabetafika, Holy-Nadia ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007, June)

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See detailSugar beet leaves as source of lyase in bioprocess producing green note aldehydes
Rabetafika, Holy-Nadia ULg; Gigot, Cédric ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007)

Sugar beet leaves were used as source of lyase in a biocatalytic process for the production of C6-aldehydes. Their hydroperoxide lyase activity was revealed important. The optimum values of pH and ... [more ▼]

Sugar beet leaves were used as source of lyase in a biocatalytic process for the production of C6-aldehydes. Their hydroperoxide lyase activity was revealed important. The optimum values of pH and temperature for reactions were respectively 6.7 and 22 °C. A simple and fast process providing high molar conversion of hydroperoxides to aldehydes is proposed. The yield of the main product cis-3-hexenal reached 80% after only 2 min and was stabilised by acidifying the reaction medium to pH 2. [less ▲]

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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 detailBacteriocin producers from traditional food products
Diop, Michel Bakar; Dubois Dauphin, Robin ULg; Tine, Emmanuel et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2007), 11(4), 275-281

A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and ... [more ▼]

A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identifi ed from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410) and AY971749 for Enterococcus faecium (named CWBI-B1411). The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation. [less ▲]

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See detailChromatographic, Spectrometric and NMR Characterization of a New Set of Glucuronic Acid Esters Synthesized by Lipase
Moreau, Benoît; Lognay, Georges ULg; Blecker, Christophe ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2007), 11(1), 9-17

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See detailStorage Of Yarrowia Lipolytica Lipase After Spray-Drying In The Presence Of Additives
Alloue, Wam.; Destain, Jacqueline ULg; Amighi, K. et al

in Process Biochemistry (2007), 42(9),

Lipase from Yarrowia lipolytica is an enzyme that presents numerous potentialities for biotechnological applications. This work describes the development of powders obtained by atomization of supernatants ... [more ▼]

Lipase from Yarrowia lipolytica is an enzyme that presents numerous potentialities for biotechnological applications. This work describes the development of powders obtained by atomization of supernatants lipase from Y. lipolytica LGx6481. Two formulations were studied: one formulation with skim milk powder and gum arabic, and the other with maltodextrin, calcium chloride and gum arabic. After drying, powders were stored at 4 and 20 8C in aluminium hermetic bags to evaluate their stability over a period of one year. The influence of water activity and glass transition temperature (Tg) on the powder’s storage were also studied. [less ▲]

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See detailXylanase production by Penicillium canescens in solid-state fermentation.
Assamoi, A.; Destain, Jacqueline ULg; Thonart, Philippe ULg

Poster (2006, October)

Detailed reference viewed: 4 (0 ULg)
See detailFormulation de la lipase de Yarrowia lipolytica
Alloue Waze, M.; Destain, Jacqueline ULg; Thonart, Philippe ULg

Poster (2006, September)

Detailed reference viewed: 5 (0 ULg)
See detailSelection of bacteriocin-producing lactic acid bacteria from Senegal traditional fermented food
Diop, M.; Dubois Dauphin, Robin ULg; Tine, E. et al

Poster (2006, September)

Detailed reference viewed: 6 (1 ULg)
See detailImmobilisation de la lipase de Yarrowia lipolytica.
Kabran, P.; Alloue, M.; Destain, Jacqueline ULg et al

Poster (2006, September)

Detailed reference viewed: 3 (0 ULg)