Auswahl der wissenschaftlichen Literatur zum Thema „Amidon de pomme de terre – Matériaux“
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Dissertationen zum Thema "Amidon de pomme de terre – Matériaux"
Bouthegourd, Emilie. „Mobilité moléculaire et amplitude des mouvements coopératifs à la transition vitreuse : effets de la pression pour des matériaux issus de bio ressources“. Rouen, 2014. http://www.theses.fr/2014ROUES001.
Der volle Inhalt der QuelleLafarge, Céline. „Impact du glucomannane de konjac sur les interactions composés volatils - amidon de pomme de terre dans un gel hydraté“. Thesis, Dijon, 2016. http://www.theses.fr/2016DIJOS007/document.
Der volle Inhalt der QuelleThe objective of this study is to demonstrate that the presence of konjac glucomannan (KGM) in a potato starch matrix enhances its physical stability without inhibiting the molecular encapsulation of aroma compounds by amylose. For that purpose, the two selected polysaccharides are from plant tubers, abundant in nature.Starch is known to interact with volatile compounds either by trapping in amorphous phase or by forming inclusion complexes. This phenomenon is called molecular encapsulation. However, at high water content, these starchy matrices exhibit syneresis that can be harmful to the stability of the aroma compounds trapping over time. KGM has the ability to form highly viscous solutions. Our results show that the addition of KGM at low concentration (0.2 %) in starch dispersion (5 %) disrupts the gelatinisation of starch, accelerates the retrogradation of amylose and delays the one of amylopectin. During accelerate aging, the presence of KGM ensures stability of starch suspensions.In starch – KGM matrix, the molecular encapsulation of carvacrol by amylose has been demonstrated. The complexes of caravacrol – amylose are V6III type structure. Their establishment is dependent on experimental conditions. The use of propylene glycol as carrier solvent of carvacrol promotes the formation of complexes between amylose and carvacrol. During accelerate aging, the presence of KGM ensures the stability of carvacrol trapping.The potato starch – KGM matrix with an addition of carvacrol at the end of the process shows the best physical stability of the gel and the best carvacrol trapping
Sevestre, François. „Mise en oeuvre de l’édition génomique par CRISPR/Cas9 pour l’étude fonctionnelle des amidon-synthases chez la pomme de terre (Solanum tuberosum)“. Thesis, Lille 1, 2020. http://www.theses.fr/2020LIL1S109.
Der volle Inhalt der QuelleThe potato is a plant of the solanaceae family that is cultivated for its tubers. This reserve organ is a staple food for many populations around the world. It is rich in starch, a polysaccharide stored in the form of insoluble granules in specialized organelles: the amyloplasts. Starch metabolism is complex and finely regulated by many enzymes including starch synthases. These enzymes are responsible for creating new α-1,4-type O-glucosidic bonds. Several isoforms of starch synthases have already been characterized in plants (GBSS, SS1, SS2, SS3, SS4 and SS5). In addition, a new isoform called SS6 (Starch Synthase 6) has recently been identified in the laboratory by proteomic analysis in potato. Functional genomics in potato were, until recently, limited by the tetraploid character and the uniquely vegetative mode of reproduction of cultivated varieties. The recent emergence of site-directed mutagenesis and in particular of the CRISPR/Cas9 system removes this barrier, in particular allowing the targeted inactivation of genes.First, we sequenced the genome of the tetraploid potato variety Désirée. This analysis revealed a strong intrinsic polymorphism. I used this data to map polymorphisms and to develop a target design assistance tool in potato genomic editing. I then characterized the starch from plants previously mutated at the GBSS locus by CRISPR/Cas9 and demonstrated an accumulation of SS2 and GWD in the starch. Consequently, the phosphate contents, in particular at the C6 position of the glucose residues, are increased. These results open new perspectives in understanding the metabolism and assembly of enzymes with starch polysaccharides.We have also shown that SS6 is present in dicotyledons except Brassicaceae. The recombinant version of the potato protein expressed in E.coli is active on glycogen and allows the elongation of glucans from DP2 to DP5. In addition, the protein fused with GFP and expressed in planta is localized in the amyloplast, confirming the observations initially made in the laboratory during the characterization of the proteome associated with potato starch. I studied the function of SS6 in planta by producing KO lines for the corresponding gene by CRISPR/Cas9 and by overexpressing the native protein under the control of the 35S promoter. Overexpression of the gene causes a decrease in the mean diameter of the starch grains at the late stage of tuber development suggesting that the enzyme is involved in the regulation of the size and therefore supposedly the number of starch grains. We also observed slight changes in starch structure in the ss6- knockout lines. Indeed, the amylopectin of the mutant lines shows a decrease in glucans from DP6 to DP14 and an increase in glucans from DP15 to DP21. Although subtle, these changes corroborate the activity observed with the recombinant protein in vitro. Inactivation of SS6 may be partially offset by the activity of other redundant starch synthases, as has been observed in many cases and in many species. The generation of combinations of mutations for SS6 and other starch synthase genes will provide insight into the role of this enzyme in the metabolism of starch storage
Helle, Stanislas. „Etude de la stœchiométrie des protéines liées à l'amidon : vers des programmes novateurs pour la sélection et la production de nouvelles variétés de pommes de terre“. Thesis, Lille, 2020. https://pepite-depot.univ-lille.fr/LIBRE/EDBSL/2020/50376-2020-Helle.pdf.
Der volle Inhalt der QuellePotato represents, in term of quantity produced, the 5th crop culture, and the 4th starch source in the world. Moreover, its market is booming, as a result of its highest starch/land parcel yield. Starch is nowadays the main source of carbohydrate in human and cattle food. It is also used as food additive, glue, bioplastic and biofuel. Researches that have been leaded in order to understand the functions of proteins responsible of starch synthesis and degradation allowed to understand better its metabolism. Nevertheless, the mechanisms of association between the granule and the proteins are still misunderstood. In a fundamental point of view, the objective is to better understand these association mechanisms. With the help of mass spectrometry, we first identified the whole proteome of potato starch. Then, established stoichiometry of proteins bound to potato starch by quantitative proteomics. Afterward, we have compared this stoichiometry between different granules morphologies, and have highlighted that protein stoichiometry inside the granule fluctuates with its size. Thereafter, we have studied the incorporation rate of exogen heavy nitrogen 15N in the sequence of starch bound proteins at different time, in order to follow dynamically the association of proteins to the granule. These results demonstrated a higher incorporation rate during the first three weeks of the tuberization, and a difference of incorporation between the starch synthases, which elongate the glucan chains, and the starch branching enzymes, which form the branching points. Moreover, we have investigated the impact of the major protein inside the starch granule, the Granule Bound Starch Synthase (GBSS), on the association of the other proteins by comparative proteomics between starch granules from mutant potatoes for this protein. Finally, protocols will be miniaturized up to the analysis of a single starch granules, to avoid bias due to inter-granule heterogeneity. In a research and development point of view, the collaboration with the breeding company Florimond Desprez Veuve et Fils will allow the development of programs of selection and production of new potato varieties, particularly by the identification of protein markers for a given phenotype
Hublin, Laurence. „Influence des caractéristiques structurales des amidons natifs sur leur réactivité chimique“. Nantes, 1994. http://www.theses.fr/1994NANT2092.
Der volle Inhalt der QuelleBasiak, Ewelina. „Study of the chemical, physical and functional properties of edible starch-based films“. Thesis, Dijon, 2016. http://www.theses.fr/2016DIJOS018/document.
Der volle Inhalt der QuelleThe amount of waste increased annually, mainly from plastic industry. Plastic materials were more produced during the only last ten years than during the last millennium. A potential solution of the ecological and economic problems can be biodegradable or edible films and coatings. The goal of this thesis was to study edible films and coatings based on starch. Fifteen types of film-forming solutions were made: 3 types of starch, starch + different amounts of plasticizer, starch + proteins, starch + oil. To better understanding the interaction between film components, physical, chemical and functional tests were done. Finnaly, validation on real foods (plums) as coatings and films helped to improved edible barrier films for fruit and vegetable preservation.Preliminary physico-chemical studies of corn, potato and wheat starch film properties allowed choosing the wheat starch-based films further experiments. Then, a 50% amount of plasticizer related to dry biopolymer weight was selected aiming to obtain films being not too rigid, that did not break and without blooming. To prove the barrier moisture efficacy, rapeseed oil was added as multilayers films. Microstructure observations displayed that oil was dispersed as droplets instead of layer, thus emulsion-based films were obtained instead of multilayer starch-oil-starch films. Various ratios of starch/protein were assessed to improve functional properties of films. The more the protein content was, the better the barrier efficiency against water vapour, oxygen or aroma were. Indeed, higher protein content films were more dense and homogeneous. From these data obtained on films, and the better understanding how composition and structure affect film performances, several recipes were tested as coatings or films for wrapping fresh plums. Thermographic analysis was used to study the plums behavior during storage, and starch coating was efficient to delay fruit degradation
Z każdym rokiem wzrasta liczba produkowanych odpadów, w szczególmości tych z plastiku. W ciągu pierwszych dziesięciu lat wyprodukowano więcej tworzyw sztucznych niż w przeciągu całego ubiegłego tysiąclecia. Rozwiązaniem tych ekologicznych i ekonomicznych problemów mogą okazać się filmy i powłoki do żywności. Celem tej pracy były studia nad jadalnymi filmami i powłokami na bazie skrobi. Piętnaście rodzajów roztworów powłokotwórczych zostało wytworzonych: z 3 typów skrobi, skrobia + różne stężenia plastyfikatora, skrobia + białka, skrobia + olej. W celu lepszego zrozumienia interakcji pomiędzy komponentami filmu właściwości fizyczne, chemiczne i funkcjonalne zostały zmierzone. W ostatnim etapie walidacja na prawdziwej żywności (powlekanie i pakowanie śliwek) pomogła w udowodnieniu istnienia właściwości barierowych owoców i warzyw podczas przechowywania.Próbne testy fizyko-chemiczne skrobi kukurydzianej, ziemniaczanej i pszenicznej pomogły w wyborze skrobi otrzymywanej z pszenicy do dalszych badań. Następnie wybrano zawartość plastyfikatora. 50% glicerolu względem suchej masy substancji powłokotwórczej nie powodowało twardości i pękania filmów ani też tzw. efektu kwitnienia (intensywnie żółty/ pomarańczowy kolor filmów). W celu poprawy właściwości barierowych olej rzepakowy został dodany. Zdjęcia mikroskopowe obrazują zawieszone krople oleju w matrycy jako emulsja zamiast dodatkowej warstwy, której oczekiwano. Do skrobi zostały dodane również białka serwatkowe w kilku proporcjach. Im więcej białek jest w stosunku procentowym skrobia/proteiny tyym lepsze są właściwości barierowe dla pary wodnej, tlenu i aromatów. Dodatkowo filmy zawierające więcej protein w stosunku procentowym są bardziej gęste i jednolite. Uzyskane informacje pozwoliły na lepsze zrozumienie wpływu kompozycji i struktury filmów i powłok na pakowanie świeżych śliwek. Analiza z użyciem kamery termowizyjnej pozwoliła na ocenę zmian w owocach podczas przechowywania, zaś powłoka skrobiowa efektywnie opóźniała procesy degradacyjne w owocach
Mbougueng, Pierre Désiré. „Influence des amidons natifs ou acétylés de manioc et de pomme de terre sur les propriétés physico-chimiques et texturales du pâté de Boeuf (Bos indicus)“. Thesis, Vandoeuvre-les-Nancy, INPL, 2009. http://www.theses.fr/2009INPL007N/document.
Der volle Inhalt der QuelleThe first part of this work deals with the physico-chemical and rheological characterisation of native starches of two local cultivars of Irish potatoes (Sipiera and Tselefou) and three cultivars of cassava (2425, 4115 and Seedling) before they are incorporated into beef patty at 20, 30, 40 and 50g/kg ground meat. The influence of the type of starch and the amount of incorporation on the physico-chemical and textural properties of patties was evaluated. Results show that the physical, functional and rheological properties of starches are closely related to their botanical origin. Principal Component Analysis (PCA) showed that Irish potato cultivar Sipiera had properties that were close to reference. The PCA of all the textural properties of patties with native starches show that patty from starch of cassava cultivar Seedling at 40g/kg (PS40) was closest to the reference. In the second part of the work, the starch Sipiera and 2425 were selected for modification. These two starches were then acetylated for 10 and 20min. and this permitted us to have Sipiera/10, Sipiera/20, 2425/10 and 2425/20. The functional properties of the native starches were however strongly influenced by acetylation and the time of acetylation. Incorporation trials of this acetylated starches at different amounts in patty showed that Sipiera/20 starch at an incorporation rate of 40g/kg ground meat is not significantly different from the reference patty
Alhaik, Ghaith. „Influence de l'amidon sur les propriétés rhéologiques, mécaniques et multiphysiques de formulations terre-paille“. Thesis, Artois, 2017. http://www.theses.fr/2017ARTO0205/document.
Der volle Inhalt der QuelleThe eco-construction responds to the need to reduce the environmental footprint in the sector of construction through the use of proximity resources (e.g. earth, straw, etc.), without energy-intensive transformation and through the thermohydric regulation capacity of walls. Raw earth alone or in association with straw is a symbol. But variable characteristics according to its origin, a long drying time and low mechanical strengths are brakes to its use. Earth material in association with biosourced admixtures such as starch, already used in the manufacturing of plasterboard, represents an interesting way to improve its performances.The thesis aims to study the influence of starch on the physico-mechanical behavior of the earth alone or with straw. The intended application of the study is the prefabrication of non-load-bearing construction products. The designed mixes include quarry fines (QF), hemp or flax straw and various starches.The first part of this work deals with earth-starch mixes. Viscometer tests were defined modified Bingham as the rheological behavior of mixes and showed an increase in thixotropy. In hardened state, the mechanical strengths are better with starch.The second part deals with earth-straw-starch mixes. Starch improves the workability and the mechanical strengths measured under different storage conditions. At the scale of a block, the mechanical, thermal and acoustic performances of some mixes are comparable to those of plaster blocks
Luna, Carlos Juana. „Traitement sous rayonnement ionisant de mélanges de polysaccharides et d'additifs organiques“. Lille 1, 2003. https://pepite-depot.univ-lille.fr/RESTREINT/Th_Num/2003/50376-2003-355.pdf.
Der volle Inhalt der QuelleBücher zum Thema "Amidon de pomme de terre – Matériaux"
Canada, Canada Agriculture et agroalimentaire. Les scientifiques étudient la fécule de pomme de terre pour des applications nutritionnelles et industrielles. [Ottawa]: Agriculture et Agroalimentaire Canada, 2008.
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