Joint laboratory for the characterization of the structure-functions of differentiated protein isolates – Proteinolab

This joint laboratory project Proteinolab concerns the INGREDIA company and the UMET research unit (Materials and Transformations Unit).
This LabCom aims at the development of innovative dairy protein isolates used as functional ingredients in Hyper Protein (HP) applications for food and nutrition sectors.
HP applications are booming because they meet the needs of specific populations: athletes (muscle mass development), overweight (satietogenic effect), seniors (sarcopenia and muscle loss) but also to patients suffering from undernutrition (clinical nutrition).
INGREDIA is a major international dairy company in the manufacture and marketing of protein ingredients (No. 3 worldwide on membrane milk proteins and world market leader in micellar caseins).
The UMET (UMR 8207) is an academic research laboratory on materials and therefore has advanced techniques and recognized expertise in the characterization and development of materials (solid or soft). UMET carries out studies on the molecular characterization of macromolecules for food and therapeutic use via their teams: PIHM- Processes at the Interfaces and Hygiene of Materials (INRA), MMT - Molecular Materials and Therapeutics (CNRS / Lille University) and ISP - Ingénierie des Polymer systems (ENSCL / University of Lille).
Through the knowledge acquired in dairy science and technology in recent years, INGREDIA is able to develop differentiated dairy protein isolates (for example, using microfiltration mineral enrichment / depletion techniques).
Through its applications, INGREDIA has observed that changes induced on protein isolates are correlated with a change in a multitude of techno-functional properties (eg texturizing, emulsifying and foaming properties, etc.).
In a strategy to boost its competitiveness, INGREDIA must broaden the range of induced molecular modifications while aiming to understand and fine-tune the techno-functional properties provided by these structural modifications.
The rational elaboration of innovative protein buildings requires a major effort in molecular characterization of protein buildings derived from dairy technology. Unfortunately, this cognitive effort on structure / function relations has so far rarely been carried out in particular on dairy protein edifices.
A more precise identification of the molecular structures at the origin of the functionalities under conditions of use will be performed with the help of the UMET and will allow INGREDIA to switch to a scientific approach to the design of protein isolates. This LabCom will rationalize the protein modifications to orientate the design of an original offer of protein isolates with controlled functionality and to master the structural determinants at the origin of the destabilization / aggregation of the protein solutions.
Proteinolab is an important stake for INGREDIA, spearhead of dairy production in the Hauts-de-France region and has been consequently received support from the competitiveness cluster INDUSTRIES ET AGRO-RESOURCES. In the first 36 months, structure / function studies will concentrate on certain hyper protein applications: neutral and acidic milk drinks and fermented products.
It should be noted that a first joint phD thesis (No prior collaboration between INGREDIA and UMET before this CIFRE thesis) has just started in April 2017 on neutral and acid drinks. This phD thesis constitutes the first stone towards the rapprochement of the two entities and the construction of the LabCom. This collaborative level will also make it possible to structure the relationships between public and private research on a long-term basis and thus to complete the innovation process on the basis of reasoned concepts.