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INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu INRA Agrocampus Ouest logo

Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Interactions - Structures - Functionalities

Protein and Lipid physico-chemistry team

 

Dr Saïd Bouhallab

Dr Saïd Bouhallab

Leader of Interactions Structures & Functionalities team
Phone: +33(0)2 23 48 57 42
Mail: said.bouhallab@inra.fr
Read all about our LATEST MAIN RESULTS at the bottom of this page

IconeBas

Proteins and lipids are the main components that drive the properties of food products. Through their spontaneous or induced structuration and the various involved interactions, they modulate techno-functional (texture, foams, emulsions), organoleptic and nutritional (digestibility, bioavailability) properties of the formulated products.

Context & Ambition

The ambition of the Interactions, Structures & Functionalities (ISFPL) team is to assess the exact role of food proteins and lipids in processed and formulated products and to discover their potential new properties as functional ingredients.

Our research objective is to understand how molecular interactions and structural modifications affect the nutritional and functional properties of proteins and lipids.

Our field of interest is to explore the main molecular mechanisms behind the macroscopic behavior of proteins and lipids.

Our strategies

Two kinds of research. We conduct both fundamental and applied research in tandem based on a multifaceted approach including multiscale, from molecular to macroscopic, multisystem, from purified components to complex matrices and ccombining experimental and theoretical works.

Research projects

  • Structural characterisation of proteins at interfaces and impact on foaming and emulsifying properties
  • Mechanisms behind the interactions and assemblies in heteroprotein systems that lead to phase separation processes
  • Role of heat-induced protein assemblies during sol-gel transition and acid gelation of milk
  • Secrets of milk lipids: chemical composition and structure of milk fat globules; milk fat crystallisation properties; mechanism of enzymatic hydrolysis, digestibility of milk fat globules and their structural changes during dairy processing.

Skills & Expertise

Structural biochemistry, Analytical biochemistry and Biophysics applied in both model (pure protein or lipid solutions) and complex (food matrix, cheese, and yogurt) systems.

Main technical facilities: Chromatography; Mass spectrometry; Confocal Scanning Microscopy, Fluorescence and Infrared Spectroscopy, X-ray Diffraction; Light scattering; Interface related techniques; Rheology; Differential Scanning Calorimetry; Isothermal Titration Calorimetry.

People

People ISFPL

 

Saïd BOUHALLAB (Senior scientist, Team leader)
Valérie BRIARD-BION (scientist)
Thomas CROGUENNEC (scientist)
Marie-Hélène FAMELART (scientist)
Fanny GUYOMARC'H (scientist)
Valérie LE CHEVALIER (scientist)
Stéphane PEZENNEC (scientist)
Florence ROUSSEAU (scientist)
Pascaline HAMON (technician)

PhD Students: Amira Halabi, Julien Bauland

Post-PhD: Raphaela De Araujo Mantovani

Fixed-term contract: Dimitri Wanner, Tatiana Malanina

MAIN RESULTS

AFM

Close-up view of proteins interacting with lipid membranes

In biological samples such as milk, egg or products made of these resources, proteins are susceptible to interact with lipids, especially with the...
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Whey protein microparticles

What pretty balloons!

Whey proteins are widely used in the food industry due to their nutritional and functional properties. Furthermore, producing high functional whey...
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Vignette ISFPL R20

High-protein emulsions that are stable to heat treatments

Due to their high nutritional properties, the dairy industry designs many emulsions with a high content in whey proteins. Infant formulas are an...
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All results of Protein & Lipid Physico-Chemistry team

All results of Protein & Lipid Physico-Chemistry team