Reference : Contribution to the study of physicochemical and functional properties of hemicelluloses...
Scientific congresses and symposiums : Poster
Life sciences : Agriculture & agronomy
Life sciences : Food science
http://hdl.handle.net/2268/111385
Contribution to the study of physicochemical and functional properties of hemicelluloses and xylooligosaccharides (XOS) extracted from rapeseed meal
English
[fr] Contribution à l'étude des propriétés physico-chimiques et techno-fonctionnelles des hémicelluloses et xylo-oligosaccharides (XOS) extraits du tourteau de colza
Mertens, Cécile mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Paquot, Michel mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Destain, Jacqueline mailto [Université de Liège - ULg > Chimie et bio-industries > Bio-industries >]
Fonteyn, Fabienne [Université de Liège - ULg > Chimie et bio-industries > Bio-industries >]
Thonart, Philippe mailto [Université de Liège - ULg > Département des sciences de la vie > Biochimie et microbiologie industrielles >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
8-Feb-2012
A0
No
No
International
Ph.D. Student Day
08/02/2012
ENVITAM, GEPROC
Gembloux
Belgique
[en] rapeseed meal ; hemicellulose ; fractionation
[en] Rapeseed meal is one of the main industrial co-products from agriculture in Belgium, with more than 30 000 T produced each year. Beside its agricultural and energetic applications, new paths of valorization are being developed in order to add value to the rapeseed meal, usually by extraction of interesting molecules.
In this thesis project, the aimed molecules are hemicelluloses, which are obtained via a global fractionation method that is being developed and optimized, constituting the first part of this project. Indeed, while rapeseed meals are globally already well exploited (mainly for their feed value), rapeseed hemicelluloses have not yet been studied for food application. Yet, hemicelluloses can be used as food additives (thickener, stabilizer, etc) mainly in bakery products. The literature being incomplete regarding the chemical structure of rapeseed hemicelluloses, one of the objectives of this project is to study their physicochemical properties, in regard with their technofunctional properties.
Rapeseed hemicelluloses can also be used as raw material to produce an emergent type of prebiotic: xylooligosaccharides (XOS). These molecules can be introduced as well in the food supplement sector. Their production will be achieved by enzymatic hydrolysis, for a polymerization degree between two and five. Thus, the production and the physicochemical and technofunctional characterization of rapeseed XOS constitute the last objective of this project.
This thesis is part of the SYNBIOFOR project, which aim is to create new symbiotic ingredients.
Unité de Science des Aliments et Formulation
CURAGx
SYNBIOFOR
Students
http://hdl.handle.net/2268/111385

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