Enzymatic Oxidation of Ferulic Acid as a Way of Preparing New Derivatives

Autor: Abdulhadi Aljawish, Isabelle Chevalot, Cédric Paris, Lionel Muniglia

Publikováno v: BioTech, Vol 11, Iss 4, p 55 (2022)

The ferulic acid (FA)-oxidation by Myceliophthora thermophila laccase was performed in phosphate buffer at 30 °C and pH 7.5 as an eco-friendly procedure. LC-MS analysis showed that oxidation products were four dehydrodimers (P1, P2, P3, P5) at MM =

Externí odkaz: https://doaj.org/article/e002f70131dd4f48815e1324a6d3f99b

Polysaccharides enzymatic modification to control the coacervation or the aggregation behavior: a thermodynamic study

Autor: Lionel Muniglia, Marie E. Vuillemin, Aurélie Seiler, Michel Linder, Jordane Jasniewski, Florentin Michaux

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2021, 122, pp.107092. ⟨10.1016/j.foodhyd.2021.107092⟩

International audience; The effect of enzymatic modification of polysaccharides on the formed supramolecular structures was studied. Gum Arabic and chitosan were modified by covalent grafting of ferulic acid oxidation products so that they could esta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::032521ded6a3f6a5a0de7be8e38f3444
https://hal.univ-lorraine.fr/hal-03323866/document

Polymer functionalization through an enzymatic process: Intermediate products characterization and their grafting onto gum Arabic

Autor: Raphael Dos Santos Morais, Jordane Jasniewski, Michel Linder, Sophie Poinsignon, Marie E. Vuillemin, Blandine Simard, Cédric Paris, Sabine Bouguet-Bonnet, Lionel Muniglia, Florentin Michaux

Publikováno v: International Journal of Biological Macromolecules
International Journal of Biological Macromolecules, Elsevier, 2021, 169, pp.480-491. ⟨10.1016/j.ijbiomac.2020.12.113⟩

The modification of gum Arabic with ferulic acid oxidation products was performed in aqueous medium, at 30 °C and pH 7.5, in the presence of Myceliophthora thermophila laccase as biocatalyst. First, this study aimed to investigate the structures of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fac873014d062d0a412a6f7d7a67112d
https://hal.univ-lorraine.fr/hal-03093688

Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid

Autor: Jordane Jasniewski, Lionel Muniglia, Aurélie A. Adam, Florentin Michaux, Michel Linder, Marie E. Vuillemin

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, pp.105919. ⟨10.1016/j.foodhyd.2020.105919⟩

Gum Arabic is a natural polysaccharide with valuable properties that enable its use in many industrial fields. Nevertheless, its application field may be enlarged to new properties. One way consists of the modification of the polysaccharide through a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f48168c5fea63b4e3da9c4a33938a8ec
https://hal.archives-ouvertes.fr/hal-02543678

Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects

Autor: Jordane Jasniewski, Michel Linder, Florentin Michaux, Marie E. Vuillemin, Lionel Muniglia

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, ⟨10.1016/j.foodhyd.2019.05.048⟩

The interactions between gum Arabic (GA) and chitosan (CN) in solution have been investigated upon pH (4.5, 5.0 and 5.5) and temperature (5, 25 and 45 °C). Isothermal titration calorimetry (ITC) has been used to determine the thermodynamic parameter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af50d0266f18903ae45d1ed562d70d25
https://hal.archives-ouvertes.fr/hal-02146529/file/S0268005X19300438.pdf