Reference number : GC-2017-Q1-02212, amendment number : , agreement type : G, recipient legal name : Pouliot, Yves (Université Laval), recipient country : CA, recipient province : nan, recipient city : Quebec|Québec, recipient postal code : nan, program name english : Discovery Grants Program - Individual, program name french : Programme de subventions à la découverte - individuelles, program purpose english : The growing concern about sustainability and environmental impact of industrial food processing opposes new challenges to create high-value food ingredients while using less non-renewable energy, less drinking water, and also, minimizing products losses &amp; waste. Milk-based protein ingredients have been commercialized for decades and technological options to prepare most of individual milk protein in purified form at industrial scale are available. However, all of these approaches are currently requiring the use of some chemicals, but most importantly, they rely on large amounts of water for dilution and/or diafiltration in order to reach the desired degree of protein purity. Nowadays, dairy processors are increasingly pre-concentrating dairy fluids by reverse osmosis (RO) to decrease transportation costs and reduce the volumes involved in downstream processing. While pre-concentration decreases the overall environmental impact, physicochemical and functional properties of concentrated food systems are largely modified.
 
The long-term goal of our research program aims at understanding and using specific physicochemical characteristics of concentrated systems to develop new processing approaches for the fractionation of complex protein mixtures. It is our hypothesis that membrane separation can be used to design concentrates in which different phenomena such as solubility changes, protein aggregation, lipid-protein interactions and salts precipitation can be enhanced/controlled and used as separation aid to improve fractionation processes.
 
1) To characterize the changes in physicochemical properties such as protein solubility, aggregation and protein-protein interaction in highly-concentrated systems.
 
2) To identify the physicochemical conditions that enhance protein destabilization or polymerization of some of whey components and enables their separation;
 
3) To identify combinations of concentration-diafiltration and diafiltration modes to optimize purification;
 
4) Apply the strategy developed for whey proteins to casein concentrates for the separation of individual caseins.
 
Sustainable alternatives for improving the manufacture of dairy-based ingredients will be generated by our research program. By combining fundamental and applied research, this program will provide unique training opportunities for highly-qualified personnel who will benefit from a unique research environment at STELA Dairy research Center and contacts with the dairy industry., program purpose french : The growing concern about sustainability and environmental impact of industrial food processing opposes new challenges to create high-value food ingredients while using less non-renewable energy, less drinking water, and also, minimizing products losses &amp; waste. Milk-based protein ingredients have been commercialized for decades and technological options to prepare most of individual milk protein in purified form at industrial scale are available. However, all of these approaches are currently requiring the use of some chemicals, but most importantly, they rely on large amounts of water for dilution and/or diafiltration in order to reach the desired degree of protein purity. Nowadays, dairy processors are increasingly pre-concentrating dairy fluids by reverse osmosis (RO) to decrease transportation costs and reduce the volumes involved in downstream processing. While pre-concentration decreases the overall environmental impact, physicochemical and functional properties of concentrated food systems are largely modified.
 
The long-term goal of our research program aims at understanding and using specific physicochemical characteristics of concentrated systems to develop new processing approaches for the fractionation of complex protein mixtures. It is our hypothesis that membrane separation can be used to design concentrates in which different phenomena such as solubility changes, protein aggregation, lipid-protein interactions and salts precipitation can be enhanced/controlled and used as separation aid to improve fractionation processes.
 
1) To characterize the changes in physicochemical properties such as protein solubility, aggregation and protein-protein interaction in highly-concentrated systems.
 
2) To identify the physicochemical conditions that enhance protein destabilization or polymerization of some of whey components and enables their separation;
 
3) To identify combinations of concentration-diafiltration and diafiltration modes to optimize purification;
 
4) Apply the strategy developed for whey proteins to casein concentrates for the separation of individual caseins.
 
Sustainable alternatives for improving the manufacture of dairy-based ingredients will be generated by our research program. By combining fundamental and applied research, this program will provide unique training opportunities for highly-qualified personnel who will benefit from a unique research environment at STELA Dairy research Center and contacts with the dairy industry., agreement title english : Concentrated food systems for sustainable membrane-based fractionation processes, agreement title french : Concentrated food systems for sustainable membrane-based fractionation processes, agreement number : RGPIN, agreement value : 140000.0, agreement start date : 2017-05-10, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year. (2017-2018 to 2022-2023), additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier. (2017-2018 à 2022-2023), owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada