Cereal Science and Technology in Today's Academic and .ppt

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1、Cereal Science and Technology in Todays Academic and Industrial Environments: Case of the KU Leuven Laboratory of Food Chemistry,Professor Jan A. Delcour and colleagues, K.U.Leuven, B-3001 Leuven, Belgium,Overview,Importance of the Cereal Sector The Laboratory of Food Chemistry Patenting Contributes

2、 to the Mission,Importance of the Cereal Sector,Cereals for feed and food Wheat, rice, barley, oats, rye Bread, pasta, beer, biscuits, cakes Wheat processing (sugar syrups),Major Industrial Players/Partners,Recent PastPuratosCurrentAmylum Cargill Cerealia Danisco-Cultor Master Foods Procter & Gamble

3、 MenebaRemy Sedamyl Vamix,Mission Lab of Food Chemistry,To fulfill a role in society by 1/ generating and communicating basic insights into the starch, nonstarch polysaccharide, and storage and physiologically active protein constituents of cereals 2/ applying and valorizing such insights with the a

4、im to understand and improve processing and/or final product quality in biotechnological processes where cereals are used,Research Activities,Funding Sources and Staff,1/ Public funds: staff: 20 Basic component- Backbone: University : 5 positions - Competitive research positions: University: 4; Nati

5、onal/regional agencies: 9; EU: 22/ Industry funds: staff: 20 Applied/valorization component,Major Fund Sources 2001,Government, EU and University KUL staff: 5 Competitive research positions: 15 Bench fees: ca EURO 270,000Industry Positions: 21 bench fees: ca EURO 330,000Total budget ca EURO 2,350,00

6、0,Laboratory of Food Chemistry,Permanent StaffDr J DelcourTemporary Post doctoral Staff Dr C Courtin Dr W Debyser Dr A-M Loosveld Dr W VeraverbekeResearch Assistants - PhD Studentsir K Brijs ir F Delvaux ir G Depaepe ir V Derycke lic K Fierens ir S Frederix ir K Gebruers ir G Gelders ir H Goesaert i

7、r W Gys ir J Ingelbrecht ir C Maes ir K Moers ir I Trogh ir G Vandeputte ir I Verbruggen ir R Vermeylen Administrative and Technical StaffK Bosmans C Jordens K Mlotte H Van Den Broeck B Vangeneugden L Van Den Ende,Microbial Malting Technology,Permanent StaffDr J Delcour Dr C MichielsProject Leadersi

8、r I Noots (ing R. Delrue) Research Assistantsing K De Bie ir C Garcia ir T Verwimp lic M Vandeynse lic I Vanderhoeven ir S Vynck Administrative and Technical StaffK Cornelis S Fondeck C Jordens L Schuyten,Laboratory Facilities & Expertise,Laboratory Facilities* Micro Malting Units (1 - 10 kg) * Mill

9、ing Units (1-25 kg) * Bread Making Unit (10 - 100 g) * Extruder (1- 5 kg) * Differential Scanning Calorimeters * Rapid Visco Analyzer * Brabender (High Pressure) Viscographs * Bruker NMR * Kofler Hot Stage * Brabender Farinograph * Stable Microsystems TA-TX2 * Mixograph * Phast systems * FPLC/Akta S

10、ystems * HPLC System * HPAEC System* Gas Chromatography Systems,Laboratory Facilities & Expertise,Expertise* Protein Isolation and Purification * 1-D Gel Electrophoresis and iso-Electric Focussing of Proteins * Dough Rheology * Physico-chemical Properties of Starch * Viscosimetry * Nonstarch Polysac

11、charide Structures and Composition * Cereal Processing * Chemical Analysis of Foods * Patenting,Challenge,To create an environment whereboth the basic and applied component are well developped an efficient transfer of technology is brought into practicea good team spirit is present,Classic Technolog

12、y Transfer Cycle,Published results,Public funding,Research project,University benefit,Private funding,Unpublished results,Industry benefit,Win-Win Transfer Cycle,Incentives,Public funding,Private funding,Intellectual property,Research project,Win - win: joint university - industry benefit,Published

13、results,Royalty streams,Experience with Patents.,J.A. Delcour, R.C. Hoseney, Rye Extract Breadmaking Additives ., US 5,658,606. G. Cleemput, J.A. Delcour, M. Hessing, Wheat NSP Hydrolysing Enzymes, WO 9709423.T. Coppens, J.A. Delcour, D. Iserentant, Process for the Production of Malt, EP 0918844, WO

14、 9849278.W. Debyser, J.A. Delcour, Inhibitors of Xylanolytic and Glucanolytic Enzymes, WO 9849278, EP 0996709.,The TAXI Case,Triticum aestivum Xylanase Inhibitors- Introduction - Initial evidence, further work- Conclusions- Patenting and literature- Negotiation of transfer,TAXI: Arabinoxylan structu

15、re,non starch cereal cell wall polysaccharides hydrolysed by endoxylanases,D-xylopyranosyl residuesL-arabinofuranosyl residuesFerulic acid residues,TAXI: Initial Evidence,1. Arabinoxylan solubilisation during brewing Pilsner type beers (100% barley malt) Belgian wheat beers (60% barley malt, 40% unm

16、alted wheat)2. Inhibition of barley malt xylanolytic enzymes by wheat extracts,TAXI: Further Work,1. Protein purification and characterisation2. Determination of inhibition patterns,TAXI: Conclusions,TAXI : molecular weight 40,000 pI 8.8 two molecular forms does not inhibit all endoxylanases impact

17、on breadmaking,A. Control (50.2 1.5 cc) B. Control + TAXI (46.3 1.0 cc) C. Control + A. niger Xylanase (60.0 1.7 cc) D. Control + TAXI + A. niger Xylanase (50.8 1.2 cc),A B C D,TAXI: Conclusions,Importance in cereal processing malting & brewing breadmaking Function ? Endogenous endoxylanasesgerminat

18、ion Exogenous endoxylanasesplant defence,TAXI: Patenting and Literature,Debyser, W., Delcour, J.A., WO98/49278, filed 1997:concept and structure of xylanase inhibitors (TAXI type) Hessing, M., Happe, R.P., EP 0979830, filed 1998: structure of a non-TAXI endo-xylanase inhibitor Debyser, W., Delcour,

19、J.A., WO98/49278, filed 1997, published 1998 Sibbesen, O., Soerensen, J.F., WO00/39289, filed 1998: structure of TAXI inhibitor Hessing, M., Happe, R.P., EP 0979830, filed 1998, published 2000,TAXI: Patents,- Debyser, W., Delcour, J.A., Gebruers, K., Goesaert, H., European patent, filed 2000 : struc

20、ture of TAXI and HVXI inhibitors - Sibbesen, O., Soerensen, J.F., WO00/39289, filed 1998, published 2000,To patent or not to patent,Difficulties encountered in patentingDifferent language Expensive Time consuming effort Not sufficiently appreciated internally,To patent or not to patent,Negotiation o

21、f transferDifficult to find partners Tough negotiations Difficult to correctly estimate the value (lump sum, research funds, royalty rates),To patent or not to patent,The bright side Rewarding intellectually Way to increase research funds Brings a research group into the picture as an interesting partner for collaboration Allows to move towards win-win cycles of transfer of technology,