Technologies for the Extraction, Separation and Purification of polyphenols – A Review

Autor: Shyam Suwal, Alice Marciniak

Publikováno v: Nepal Journal of Biotechnology, Vol 6, Iss 1, Pp 74-91 (2018)

Polyphenols are high molecular weight, organic molecules mainly found in plant kingdom. They are mostly known for their positive impact on health, specifically for their antioxidant activity. Indeed, they are widely studied for the prevention of mult

Externí odkaz: https://doaj.org/article/f574fc0f705f47d8bedf9ca2cacde9b2

Occurrence of Peptide-Peptide Interactions during the Purification of Self-Assembling Peptide f1-8 from a β-Lactoglobulin Tryptic Hydrolysate

Autor: Mathilde Pimont-Farge, Amélie Bérubé, Véronique Perreault, Guillaume Brisson, Shyam Suwal, Yves Pouliot, Alain Doyen

Publikováno v: Molecules, Vol 26, Iss 5, p 1432 (2021)

Self-assembling peptides have gained attention because of their nanotechnological applications. Previous work demonstrated that the self-assembling peptide f1-8 (Pf1-8) that is generated from the tryptic hydrolysis of β-lactoglobulin can form a hydr

Externí odkaz: https://doaj.org/article/3e43f40441db4f7080d955febc72f562

Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure

Autor: Alice Marciniak, Shyam Suwal, Yves Pouliot, Julien Chamberland, Alain Doyen, Serine Touhami

Publikováno v: Marciniak, A, Suwal, S, Touhami, S, Chamberland, J, Pouliot, Y & Doyen, A 2020, ' Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure ', Journal of Dairy Science, vol. 103, no. 9, pp. 7939-7950 . https://doi.org/10.3168/jds.2019-17817

Despite extensive research on the topic, valorization of dairy by-products remains challenging. Cheese whey is of particular interest because it contains valuable proteins such as α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). However, selectiv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4645ca9b1ec0adedf94acd860c35a816
https://doi.org/10.3168/jds.2019-17817

Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis

Autor: Laurent Bazinet, Shyam Suwal, Eric Deslandes, Alain Doyen, Éric Tamigneaux, Lucie Beaulieu, Véronique Perreault, Alice Marciniak, Hélène Jacques

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 252, pp.53-59. ⟨10.1016/j.jfoodeng.2019.02.014⟩

WOS:000462107300007; A non-thermal high hydrostatic pressure (HHP) technology in combination with polysaccharidases is proposed as a novel approach to improve the phytochemical extraction from red macroalgae. Two macroalgae species, palmata palmata a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39ab0d3d3979eb19d26ca0ff017759d8
https://doi.org/10.1016/j.jfoodeng.2019.02.014

Evaluation of casein as a binding ligand protein for purification of alpha-lactalbumin from beta-lactoglobulin under high hydrostatic pressure

Autor: Yves Pouliot, Alain Doyen, Michel Britten, Shyam Suwal, Alice Marciniak, Guillaume Brisson

Publikováno v: Food Chemistry. 275:193-196

Fractionation of β-lactoglubulin (β-lg) and α-lactalbumin (α-la) using conventional separation technologies remains challenging mainly due to similar molecular weight. Herein, casein (CN) was used as ligand protein to specifically aggregate β-lg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ced931118f1b2669d7a5cfa0e3145b61
https://doi.org/10.1016/j.foodchem.2018.09.110