Presentation_lait_da..

Report
La technologie laitière à GxABT :
de la recherche de base à
l’innovation.
C.Blecker - S.Danthine
Ulg-GxABT
Unité de Valorisation des Bioressources
Laboratoire de Science des Aliments et Formulation
Dairy & Gembloux:
A long story : why?
Dairy industry : “mature” food industry
Model
Research
Teaching
Collaborations with
industrial partners
Short overview of the involvment of the
lab in the dairy field:
Several interconnected aspects:
Transformations
Cracking
Formulation
…
Different levels
• Academic research (papers & communications)
• Industrial collaborations (papers, patents, products
developments,…)
• ….
Short overview of the involvment of the
lab in the dairy field:
1. Transformations
• Monitoring of the coagulation using physicochemical
techniques coupled with chemiometry (recent development
of a methodology)
• Use of new types of enzymes (vegetal origin)
1. Transformations
Some examples of related papers
• Blecker C., Paquot M., Deroanne C. (2000). Gelling properties of whey proteins after enzymic fat hydrolysis. J. Food
Sci., 65(4), 561-563.
• Besbes S., Blecker C., Attia H., Massaux C., Deroanne C. (2002). Comparison of Ricotta cheese made by high
pressure treatment whith that produced by heat treatment of sweet whey. Sciences des Aliments, 22, 601-615.
• Hammami M., Hamadi R., Salah N., Selmi H., Al-Otaibi M., Blecker C., Karoui R. (2010) Fluorescence spectroscopy
coupled with factorial discriminant analysis technique to identify sheep milk from different feeding systems. Food
Chem., 122, 1344-1350.
• Karoui R., Hammami M., Rouissi H., Blecker C. (2011). Mid infrared and fluorescence spectroscopies coupled with
factorial discriminant analysis technique to identify sheep milk from different feeding systems. Food Chem., 127, 743748.
• Hammami M., Hamadi R., Blecker C., Karoui R. (2011). The Use of Front-face Fluorescence Spectroscopy For
Differentiating between the Quality of Sheep Milks From Different Genotypes and Feeding Systems. Submitted J. Food
Bioprocess Technol.
• Karoui R., Jiwan J., Blecker C. (2011). Effect of heat treatment of rennet skim milk on the rheological properties and
molecular structure determined by synchronous fluorescence spectroscopy. Submitted Int. Dairy J.
Short overview of the involvment of the
lab in the dairy field:
2. Cracking
• Cracking of agricultural raw materials allows us to
produce new ingredients
• Cracking can lead to clean label ingredients and
provide added values to agricultural productions
Cracking : what does it mean?
A long tradition of by-product valorization exists in Gembloux :
more than 20 years!
(different fields)
Diversity of
products
issued from
milk:
Diversity of proteins
issued from milk and
some applications:
2. Cracking at Gembloux Agro-Bio Tech
Dairy :
 Milk fat globule membrane
 Buttermilk
 Whey
• Proteins
- Proteose-peptone fraction
• Lipids
- Anhydrous milk fat
- Polar lipids
2. Cracking
Some examples of related papers
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Innocente N., Blecker C., Deroanne C., Paquot M. (1997). Langmuir film balance study of the surface properties of
milk fat globules membrane. J. Agricultural Food Chem., 45(5), 1559-1563.
Innocente N., Corradini C., Blecker C., Paquot M. (1998). Dynamic surface properties of bovine milk proteose
peptone fraction. J. Dairy Sci., 81, 1833-1839
Innocente N., Corradini C., Blecker C., Paquot M. (1999). Emulsifying properties of the total fraction and the
hydrophobic fraction of bovine milk protéose-peptones. International Dairy J., 8 (12), 981-985.
Danthine S., Blecker C., Paquot M., Innocente N., Deroanne C. (2000) Evolution des connaissances sur la
membrane du globule gras du lait : synthèse bibliographique. Lait, 80, 209-222
Danthine S., Blecker C., Paquot M., Deroanne C. (2003). Crèmes laitières reconstituées. European Patent, EP
03009220.9
Laadhar Karray N., Danthine S., Blecker C., Attia H. (2006). Contribution to the study of camel milk fat globule
membrane. Int. J. Food Sci. Nut., 57(5/6), 382-390
Vanderghem C., Blecker C., Danthine S., Deroanne C. (2007). Effect of the addition of the total proteose-peptone
fraction on some physico-chemical characteristics of recombined dairy creams. Int. Dairy J., 17,889-895
Vanderghem C., Blecker C., Danthine S., Deroanne C., Haubruge E., Guillonneau F., De Pauw E., Francis F.
(2008). Proteome analysis of the bovine milk fat globule : enhancement of membrane purification. Int. Dairy J.,
18(9), 885-893.
Dalemans D., Blecker C., Bodson P., Danthine S., Deroanne C., Paquot M. (2008). Milk ingredient enriched in
polar lipids and uses thereof. International Patent, WO/2008/009636
Vanderghem C., Bodson P., Danthine S., Paquot M., Deroanne C., Blecker C.(2010) Milk Fat globule membrane
and buttermilks: from composition to valorization. Biotechnologie, Agronomie, Société et Environnement 14 (3),
485-500.
Vanderghem C., Francis F., Danthine S., Deroanne C., Paquot M., De Pauw E., Blecker C. (2011). Study on the
susceptibility of the bovine milk fat globule membrane proteins to enzymatic hydrolysis and organization of some
of the proteins. Int. Dairy J.,.
Innocente N., Biasutti M., Blecker C. (2011). HPLC profile and dynamic surface properties of the proteose-peptone
fraction from bovine milk and from whey protein concentrate. Int. Dairy J,.21, 222-228.
Short overview of the involvment of the
lab in the dairy field:
3. Formulation
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Spreadable butter
Mixed shortenings
New types of creams
Other techno-functionalities
...
Illustration of techno-functionality concept :
Ceci n’est pas un œuf
3. Formulation
Some examples of related papers
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Danthine S., Blecker C., Paquot M., Deroanne C. (2003). Crèmes laitières reconstituées. European Patent, EP
03009220.9
Vanderghem C., Blecker C., Danthine S., Deroanne C. (2007). Effect of the addition of the total proteose-peptone
fraction on some physico-chemical characteristics of recombined dairy creams. Int. Dairy J., 17,889-895
Dalemans D., Blecker C., Bodson P., Danthine S., Deroanne C., Paquot M. (2008). Milk ingredient enriched in
polar lipids and uses thereof. International Patent, WO/2008/009636
Milk Fat related papers:
• Braipson-Danthine S., Gibon V., Deroanne C. (2005) Physicochemical Characteristics of Ternary Fat Blends involving
Low-erucic Acid Rapeseed Oil. Eur. J. Lipid Sci. Technol. 107, 627-633.
• Braipson-Danthine S., Deroanne C. (2006) Determination of Solid Fat Content (SFC) of Binary Fat Blends and Use of
These Data to Predict SFC of Selected Ternary Fat Blends containing Low-Erucic Rapeseed Oil. J. Am. Oil Chem.
Soc., 83 (7) 571-581.
• Aguedo M., Hanon E., Danthine S., Paquot M., Lognay G., Thomas A., Vandenbol M., Thonart P., Wathelet J-P.,
Blecker C. (2008). Enrichment of Anhydrous Milk Fat in Polyunsaturated Fatty Acid Residues from Linseed and
Rapeseed Oils through Enzymatic Interesterification. J. Agric. Food Chem., 56, 1757-1765.
• Aguedo M., Giet J.-M., Hanon E., Lognay G., Wathelet B., Destain J., Brasseur R., Vandenbol M., Danthine S.,
Blecker C., Wathelet J.-P. (2009). Calorimetric study of milk fat/rapeseed oil blends and their interesterification
products. Eur. J. Lipid Sci. Technol., 111(4), 376-385.
• Giet J.-M., Aguedo M., Danthine S., Paquot M., Thomas A., Vandenbol M., Thonart P., Wathelet J.-P., Blecker C.,
Lognay G. (2009). Enzymatic esterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability. J.
Agric. Food Chem. 57(15), 6787-6794.
A lot of master & Ph-D thesis
Examples (Ph-D thesis) :
Whey:
« Etude de la modification des propriétés fonctionnelles du
lactosérum par hydrolyse enzymatique de sa matière grasse
résiduelle. » C.Blecker, 1998.
Milk fat:
« Caractérisation des phénomènes dynamiques liés à la cristallisation
de systèmes lipidiques alimentaires en vue de leur formulation. »
S.Danthine, 2007.
MFGM:
« Etude des propriétés physico-chimiques de la membrane du globule
gras du lait. » C.Vanderghem, 2009.
….
Some communications directly derived from our basis research (1):
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Danthine S., Blecker C., Deroanne C. (2003). Comparative study of different lipases acting on milk fat globule membrane monolayers.
Communication affichée lors du « Pre-summit Symposium on Innovative Research in Dairy Science and Technology » organisé dans le
cadre du « IDF World Dairy Summit & Centenary », FIL-IDF, Bruges, Belgique, septembre 2003.
Danthine S., Deroanne C. Blending of low erucic rapeseed oil, hydrogenated low erucic rapeseed oil and anhydrous milk fat in the
preparation of shortenings. Communication affichée lors du « Pre-summit Symposium on Innovative Research in Dairy Science and
Technology » organisé dans le cadre du « IDF World Dairy Summit & Centenary », FIL-IDF, Bruges, Belgique, septembre 2003.
Danthine S., Blecker C., Deroanne C. (2004). Interfacial study of lipolysis inhibition by proteins. Communication affichée lors du
séminaire « Surfactants self assembly and surfactants at interfaces » par Belgian Particle, Colloid & Interface Society. Gembloux,
Belgique, février 2004.
Danthine S., Blecker C., Paquot M., Deroanne C. (2004). Mechanism of lipolysis in milk: a modelistic approach using a Langmuir film
balance. Communication affichée lors du séminaire « Surfactants self assembly and surfactants at interfaces » par Belgian Particle,
Colloid & Interface Society. Gembloux, Belgique, février 2004.
Danthine S., Blecker C., Deroanne C. (2004). Lipolysis inhibition by proteose-peptone: an interfacial study. Communication affichée lors
du séminaire « Surfactants self assembly and surfactants at interfaces » par Belgian Particle, Colloid & Interface Society. Gembloux,
Belgique, février 2004.
Bodson P., Danthine S., Blecker C. (2004). Lipids composition of milk fat globule membrane extracted from cream. Communication
affichée lors du « 3rd Euro Fed Lipid Congress », Edimbourg, Ecosse, septembre 2004.
Braipson-Danthine S., Gibon V., Norberg B., Wouters J., Deroanne C. Physicochemical Characteristics of some ternary Fat Blends.
Communication affichée lors du séminaire « 2d Lipid Structural Properties Symposium » Symposium, Unilever R&D, Colworth, UK,
novembre 2004.
Bodson P., Danthine S., Blecker C. (2006). Analysis of polar lipids from milk fat globule membrane (MFGM) by SPE and HPLC-ELSD.
Communication affichée lors du « 4th Euro Fed Lipid Congress », Madrid, Espagne, octobre 2006.
Bodson P., Danthine S., Deroanne C. (2007). Les lipides polaires du lait: des composés mineurs aux propriétés majeures,
Communication orale présentée lors de la Journée Thématique ITERG avec le soutien d’ARILAIT / CNIEL, Bordeaux, France, mai 2007.
Bodson P., Danthine S., Blecker C., Lognay G., Marlier M., Deroanne C., Paquot M. (2007). Phospholipid and sphingolipid composition
of the milk fat globule membrane (MFGM) ; determination by SPE and HPLC-ELSD : Communication orale présentée lors du « 98th
AOCS Annual Meeting and Expo 2007» , Québec City, Canada, mai 2007.
Vanderghem C., Danthine S., Deroanne C., Blecker C. (2007). Rheological properties of microfluidized oil-in-water emulsions stabilized
by dairy components. Communication affichée lors du « 98th AOCS Annual Meeting and Expo 2007» , Québec City, Canada, mai 2007.
Braipson-Danthine S., Gibon V., Deroanne C. (2007). Thermal and structural behavior of blends made of palm oil, anhydrous milk fat or
their fractions. Communication orale présentée lors du « 98th AOCS Annual Meeting and Expo 2007» , Québec City, Canada, mai 2007.
Some communications directly derived from our basis research (2):
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Vanderghem C., Blecker C., Danthine S., Deroanne C., Haubruge E., De Pauw E., Francis F. (2007). Proteome analysis of the bovine
milk fat globule: enhancement in the membrane purification. Communication affichée lors du 195th Meeting of the Belgian Society of
Biochemistry and Molecular Biology and FNRS Contact Group Proteomics (GCProt).
Aguedo M., Hanon E., Danthine S., Paquot M., Lognay G., Thomas A., Vandenbol M., Thonart P., Blecker C., Wathelet JP. (2007).
Enrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oil through enzymatic
interesterification. Communication affichée lors du 11th Bioforum 2007, Liège, Belgique, 2007.
Hanon E., Aguedo M., Danthine S., Wathelet B., Lognay G., Destain J., Brasseur R.., Portetelle D., Wathelet JP., Blecker C. (2007).
Lipase-catalysed interesterification of butterfat with rapeseed oil: towards a monitoring of the reaction by DSC. Communication affichée
lors du 11th Bioforum 2007, Liège, Belgique, 2007.
Vanderghem C., Blecker C., Danthine S., Deroanne C., Haubruge E., Guillonneau F, De Pauw E., Francis F. (2007). Proteome analysis
of the bovine milk fat globule: enhancement in the membrane purification. Communication affichée lors du 11th Bioforum 2007, Liège,
Belgique, 2007.
Vanderghem C., Danthine S., Deroanne C., Blecker C. (2007). Rheological properties of microfluidized oil-in-water emulsions stabilized
by dairy components. Communication affichée lors du 11th Bioforum 2007, Liège, Belgique, 2007.
Bodson P., Vanderghem C., Danthine S., Blecker C., Francis F., Paquot M., Deroanne C. (2008). La membrane du globule gras du lait
(MFGM) : une composition et une structure originale. Communication affichée (et Proceedings) lors du 13ème Carrefour des productions
animales janvier 2008, Gembloux, Belgique.
Vanderghem C., Danthine S., Blecker C., Deroanne C. (2008). Propriétés technofonctionnelles de la membrane du globule gras du lait
dans les crèmes recombinées. Communication affichée (et Proceedings) lors du 13ème Carrefour des productions animales, janvier
2008, Gembloux, Belgique.
Aguedo M., Hanon E., Danthine S., Paquot M., Lognay G., Thomas A., Vandenbol M., Thonart Ph., Wathelet JP, Blecker C. (2009).
Enrichment of Anhydrous Milk Fat in Polyunsaturated Fatty Acid Residues from Linseed and Rapeseed Oils through Enzymatic
Interesterification. Communication affichée lors du « 100th AOCS Annual Meeting and Expo 2009», Orlando, Floride, USA, mai 2009.
Giet JM., Aguedo M., Danthine S., Paquot M., Thomas A., Vandenbol M., Thonart Ph., Wathelet JP., Blecker C., Lognay G. (2009).
Interesterification of Anhydrous Milk Fat with Rapeseed and/or Linseed Oil: Oxidative Stability. Communication affichée lors du « 100th
AOCS Annual Meeting and Expo 2009», Orlando, Floride, USA, mai 2009.
Danthine S., De Greyt W., Gibon V. (2010). Dry fractionation and enzymatic interesterification, green and healthy technologies for
modifying edible oils and tailoring specialty food products. Communication affichée lors de la journée Société Royale de Chimie,
Gembloux, octobre 2010.
Danthine S. (2011) Physicochemical properties of fat blends based on anhydrous milk fat and palm oil. Communication affichée lors du
« 9th Euro Fed Lipid Congress », Rotterdam, Pays-Bas, Septembre 2011.
Lefébure E., Danthine S. (2011) Influence of palm oil enzymatic interesterification on physicochemical properties of ternary fat blends
involving anhydrous milk fat. Communication affichée lors du « 9th Euro Fed Lipid Congress », Rotterdam, Pays-Bas, Septembre 2011.
From fundamental research to
applications:
2 examples related to dairy.
• Proteose-peptone
• MFGM
From
Fundamental
research
Applications
To
Example 1 : Proteose-peptone
• Fundamental understanding of
physcicochemical properties
(foaming and emulsifying
abilities, lipolysis inhibition,
caries, …)
• Specific research towards
purification & fractionation to get
targeted properties
• Scaling-up (industrial level)
• By-product valorization (whey)
• Formulation of new products
(Danthine S., Blecker C., Paquot M.,
Deroanne C. (2003). Crèmes laitières
reconstituées. European Patent, EP
03009220.9)
Some research projects & Ph-D thesis
(ex : « Etude des propriétés physico-chimiques
et technofonctionnelles de fractions de
protéose-peptone » G.Karamoko)
From
Fundamental
research
Applications
To
Example 2 : MFGM
• Fundamental understanding :
last MFGM models (2000 & 2010)
• Scaling-up (industrial level)
• By-product valorization
(buttermilk)
• Formulation of new products
• Patent : Dalemans D., Blecker C.,
Bodson P., Danthine S., Deroanne C.,
Paquot M. (2008). Milk ingredient
enriched in polar lipids and uses
thereof.
International
Patent,
WO/2008/009636
• Specific research towards purification
& fractionation to get new products
with added value
Some research projects & Ph-D thesis
Other types of industrial collaborations:
Pilot trials in order to reply to specific requests
(confidentiality!)
Somme recent examples :
-removal of lactose from buttermilk
-cold temperature spreadable butters
-heat treatment (pasteurization) combined with natural preservative agents
-…
Material (example)
Foam scan
Turbiscan
Spinning drop
Hanging drop
Bubble
pressure
Langmuir film
balance
Material (example)
Master sizer
Rheometer
Texturometer
Beckman coulter-Delsa Nano
Material (example)
XRD
MDSC Q1000
TGA
MDSC TA2920
Some examples of national & international current collaborations:
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Groupe interdisciplinaire de génoprotéomique appliquée (GIGA) (E.DePauw)
Laboratoire CarMeN (Laboratoire Lyonnais de Recherche en Cardiovasculaire,
Métabolisme, Diabétologie et Nutrition), Unité Mixte de Recherche : INSERM
U.1060/Université Lyon-1, Associée à l'INRA / INSA de Lyon / Hospices Civils Lyon,
France (M-C Michalski)
Ecole Nationale d’Ingénieurs de Sfax - ENIS (Tunisie)
Université d’Artois (Lens, France)
Université d’Udine (Italie)
…
We are open to national & international
collaborations
to meet new challenges
[email protected]
[email protected]

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