References of "Razafindralambo, Hary"
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See detailProprietes interfaciales des films de gluten de farines de qualites boulangeres differentes.
Balla, A.; Blecker, Christophe ULg; Razafindralambo, Hary ULg et al

in Sciences des Aliments (1997), 17(3), 271-278

Interfacial properties of gluten proteins are important in determining flour breadmaking quality especially the gas bubbles stability in dough, which influences the loaf volume and crumb texture. The ... [more ▼]

Interfacial properties of gluten proteins are important in determining flour breadmaking quality especially the gas bubbles stability in dough, which influences the loaf volume and crumb texture. The interfacial properties of gluten extracted from four commercial flours have been studied. The behaviour of gluten monolayer spread at the air-water interface is influenced by the gliadins/glutenins ratio. Films of gluten extracted from flours with high gliadins/glutenins ratio spread more quickly, present a higher stability (Pi c) and are more resistant under high compression. [less ▲]

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See detailSurface-active properties of surfactin iturin A mixtures produced by Bacillus subtilis
Razafindralambo, Hary ULg; Popineau, Yves; Deleu, Magali ULg et al

in Langmuir (1997), 13(23), 6026-6031

Surface-active properties including dynamic adsorption, monolayer stability, micelle forming capacity, and foaming aptitudes of surfactin-C-15/iturin A-C-15 mixtures were studied. Surfactin-C-15 and ... [more ▼]

Surface-active properties including dynamic adsorption, monolayer stability, micelle forming capacity, and foaming aptitudes of surfactin-C-15/iturin A-C-15 mixtures were studied. Surfactin-C-15 and iturin A-C-15 molecules interact in synergism on the most surface-active properties evaluated at 20 degrees C at the air-water interface and in aqueous solution (pH 8.0). The synergism is positive on the adsorption effect, monolayer stability, foam density, and liquid stability in foam, whereas it is negative on the adsorption rate. No synergism occurs an micelle forming capacity, but surfactin-C-15 and iturin A-C-15 form mixed micelles when the solution contains a low proportion of surfactin-C-15.ses the synergistic effect is maximum when surfactin-C-15 and iturin A-C-15 molecules are mixed in a 2:3 ratio. This is attributed to the surfactin/iturin A complex formation resulting from specific interactions among two surfactin-C-15 molecules and three iturin A-C-15 molecules. A model of such a complex formation is proposed. [less ▲]

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See detailFoaming Properties Of Surfactin, A Lipopeptide Biosurfactant From Bacillus Subtilis
Razafindralambo, Hary ULg; Paquot, Michel ULg; Baniel, Alain et al

in Journal of the American Oil Chemists' Society (1996), 73(1), 149-151

Foaming properties of surfactin were investigated and compared to those of sodium dodecyl sulfate (SDS) and bovine serum albumin (BSA). Foams were formed by a bubbling technique. Evolution of the foam ... [more ▼]

Foaming properties of surfactin were investigated and compared to those of sodium dodecyl sulfate (SDS) and bovine serum albumin (BSA). Foams were formed by a bubbling technique. Evolution of the foam volume and the liquid in the foam was monitored with optical and conductimetric methods to characterize foam formation and stability. Excellent foaming properties of surfactin were shown by its higher ability to form and stabilize the foam at a concentration as low as 0.05 mg/mL, in comparison with SDS and BSA. Surfactin produced a foam with intermediate maximum density and stabilized the liquid in foam, as well as BSA. [less ▲]

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See detailInfluence of the production of two lipopeptides, Iturin A and Surfactin S1, on oxygen transfer during Bacillus subtilis fermentation
Hbid, Choukri; Jacques, Philippe; Razafindralambo, Hary ULg et al

in Applied Biochemistry and Biotechnology (1996), 57-8

Bacillus subtilis produces three types of lipopeptides: Iturins, Fengycins, and Surfactins. These amphiphilic molecules influence the volumetric oxygen transfer (K(L)a) like chemical surfactant. K(L)a ... [more ▼]

Bacillus subtilis produces three types of lipopeptides: Iturins, Fengycins, and Surfactins. These amphiphilic molecules influence the volumetric oxygen transfer (K(L)a) like chemical surfactant. K(L)a values were from two- to fivefold lower when both Iturin A and Surfactin S1 were coproduced, and from 0.57- to 0.8-fold lower when only Iturin A was produced. The addition of an oxygen vector (n-Dodecane) during fermentation increased K(L)a values (7.5-fold) and biomass production (twofold), and decreased Iturin A and Surfactin S1 production. However, at high stirring conditions and in the presence of n-Dodecane, Iturin A production was improved. [less ▲]

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See detailOxygen transfert during Bacillus subtilis fermentation. Influence of lipopeptide production, and an oxygen vector
Hbid, C.; Jacques, P.; Meurice, E. et al

in Archives of Physiology & Biochemistry (1995), 103

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See detailInfluence of lipopeptide production on oxygen transfer during fermentation of Bacillus subtilis
Hbid, Choukri; Jacques, Philippe; Razafindralambo, Hary ULg et al

Poster (1995, May 07)

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See detailOxygen transfert during Bacillus subtilis fermentation. Influence of lipopeptide production, and an oxygen vector.
Hbid, Ch.; Jacques, Ph.; Meurice, E. et al

Poster (1995, May)

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See detailWheat gluten film in relation with breadmaking properties
Balla, A.; Blecker, Christophe ULg; Razafindralambo, Hary ULg et al

Poster (1995, April)

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See detailCoproduction of fengycin and iturin, surfactn or mycosubtilin lipopeptides from Bacillus subtilis
Hbid, C.; Jacques, Philippe ULg; Razafindralambo, Hary ULg et al

in Archives of Physiology & Biochemistry (1995), 103

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See detailTwo forms of lipase from Mucor miehei exhibit a different behavior at the air-water interface.
Blecker, Christophe ULg; Razafindralambo, Hary ULg; Paquot, Michel ULg et al

in Colloids and Surfaces B : Biointerfaces (1995), (3), 271-279

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See detailApplication Of The Quasi-Static Mode Of The Drop Volume Technique To The Determination Of Fundamental Surfactant Properties
Razafindralambo, Hary ULg; Blecker, Christophe ULg; Delhaye, Sylvie et al

in Journal of Colloid and Interface Science (1995), 174(2), 373-377

The quasi-static mode of the drop volume technique has been applied for determining the equilibrium surface tension-concentration (σe-c) curves of ionic (SDS, CTAB) zwitterionic (CHAPS), and nonionic ... [more ▼]

The quasi-static mode of the drop volume technique has been applied for determining the equilibrium surface tension-concentration (σe-c) curves of ionic (SDS, CTAB) zwitterionic (CHAPS), and nonionic (Triton X-100) surfactants. The experimental values have been fitted in two parts by the best polynomial and straight-line equations. Determination coefficients (R2) higher than 0.98 were achieved for all σe-c curves. The critical micelle concentration (CMC) and surface tension at the CMC have been calculated at the intersection point of the two fitted curves. The results conform with those found in the literature. The polynomial equation derivative at the CMC was used in the Gibbs equation to calculate the maximum surface excess concentration and the corresponding molecular area. The space required per molecule under saturation conditions is in agreement with the surfactant structures. A comparison with the Wilhelmy-plate method was also made. It is concluded that the quasi-static drop volume method provides accurate results and presents many practical advantages. [less ▲]

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See detailOxygen transfert during Bacillus subtilis fermentation. Influence of lipopeptide production and an oxygen vector.
Hbid, Ch; Jacques, Ph.; Meurice, E. et al

in Archives Internationales de Physiologie et de Biochimie (1995), 103(B44),

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See detailSurface properties of the milk fat globule membrane: competition between casein and membrane material
Chazelas, S.; Razafindralambo, Hary ULg; De Chassart, Q. D. et al

in Food macromolecules and colloids (1995)

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See detailsurface properties of the milk fat globule membrane: competition between casein and membrane material
Chazelas, S.; Razafindralambo, Hary ULg; Dumont de Chassart, Q. et al

in Food macromolecules and colloids adited by E-Dickinson and and D. Lorient, The royal Society of chemistry (1995)

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See detailPropriétés de surface, adsorption aux interfaces et films monomoléculaires
Razafindralambo, Hary ULg

Scientific conference (1994, May)

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See detailBacillus subtilis as a biopesticide : biochemical and technological aspects
Thonart, Philippe ULg; Heuze, V.; Destain, Jacqueline ULg et al

in Progress in biotechnology (1994), 9

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See detailQuantitative and qualitative study of the production of broad-spectrum antifungal lipopeptides from Bacillus subtilis S499.
Jacques, Ph.; Hbid, Ch.; Vanhentenryck, F. et al

in Progress in biotechnology (1994), 9

Detailed reference viewed: 61 (1 ULg)