Academic literature on the topic 'Protéines du gluten'
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Journal articles on the topic "Protéines du gluten":
TOULLEC, R., J. F. GRONGNET, H. FLAGEUL, J. LAREYNIE, and P. M. LUCAS. "Remplacement partiel des protéines du lait par celles du blé ou du maïs dans les aliments d’allaitement : influence sur l’utilisation digestive chez le veau de boucherie." INRAE Productions Animales 3, no. 3 (July 4, 1990): 201–6. http://dx.doi.org/10.20870/productions-animales.1990.3.3.4376.
GAUTIER, F., and E. LABUSSIÈRE. "Origines alimentaires et digestion des nutriments chez le veau préruminant." INRAE Productions Animales 24, no. 3 (July 7, 2011): 245–58. http://dx.doi.org/10.20870/productions-animales.2011.24.3.3259.
Loridant, S., C. Fradin, V. Souplet, R. Robert, J. F. Colombel, B. Sendid, and D. Poulain. "Confirmation de réactions croisées entre deux substrats de transglutaminases humaines : la protéine Hwp1 de la phase mycélienne de Candida albicans et le gluten. Une incidence sur l’étiopathogénie de la maladie céliaque ?" Journal de Mycologie Médicale 23, no. 3 (September 2013): 193. http://dx.doi.org/10.1016/j.mycmed.2013.07.010.
ORMENESE, RITA DE CÁSSIA S. C., and YOON K. CHANG. "MASSAS ALIMENTÍCIAS DE ARROZ: UMA REVISÃO." Boletim do Centro de Pesquisa de Processamento de Alimentos 20, no. 2 (December 31, 2002). http://dx.doi.org/10.5380/cep.v20i2.1246.
Dissertations / Theses on the topic "Protéines du gluten":
Roussel, Coralie. "Étude de différents procédés de lipophilisation des protéines : application aux protéines de soja et au gluten de blé." Toulouse, INPT, 1998. http://www.theses.fr/1998INPT003C.
Tropini, Véronique. "Étude de la réactivité chimique du gluten de blé : influence sur les propriétés fonctionnelles des protéines." Toulouse, INPT, 2000. http://www.theses.fr/2000INPT002A.
Pommet, Marion. "Matériaux thermostatiques à base de gluten de blé : influence de l'environnement physico-chimique sur la réactivité du gluten et les propriétés fonctionnelles des matériaux." Montpellier, ENSA, 2004. http://www.theses.fr/2004ENSA0021.
Wheat gluten is a renewable and abundant protein resource that can be used to make biodegradable thermoplastic materials. The aim of this thesis was to investigate in which extent parameters of gluten physico-chemical environment (temperature, shear, plasticizer, filler, disulfure bonds reducing agent, protease) could modify gluten reactivity and materials functional properties. Influence of the time and temperature of a thermo mechanical treatment on gluten proteins aggregation and degradation degree was characterized and related to the rheological evolution of tan ô, in the linear domain. A decrease in protein mean molecular size by breaking of covalent bonds (disulfure or peptidic) leads to a slowing down of gluten aggregation kinetic. In the case of proteolysis, it also contributes to decrease the reactivity potential by creation of non-reactive species. Finally, gluten network cross linking by covalent bonds induced by a thermo mechanical treatment is mostly inhibited in an acidic environment. Study of plasticizers of different natures showed that their plasticizing effect is mainly related to the formation of hydrogen bonds and enabled us to classify them in three groups according to their potential of interactions with gluten. Gluten plasticization speed rate seems to be governed by the efficiency of gluten wetting by the plasticizer. This wetting is improved in hydrated conditions. A gluten plasticization mechanism was proposed. Mechanical properties of gluten-based materials greatly change with the thermoplastic state of proteins. Increase in cross linking degree of gluten network enables to improve mechanical and water resistance of materials. Using a hydrophobic plasticizer also increases water resistance. Finally, an adhesive behaviour was characterized for some materials for which an application as pressure sensitive adhesives could be possible
Baudouin, Frédéric. "Influence des paramètres du procédé et des composants de la farine de blé sur la formation du réseau de gluten et son extraction." Thesis, Montpellier, SupAgro, 2012. http://www.theses.fr/2012NSAM0007.
Gluten and starch extraction out of wheat flour is a developing process due to the growing use of these two products for non-alimentary uses. This process is based on wheat protein abilities to form a network when flour and water are mixed. A difficulty that this process has to face is the variability of this ability among flours. The scope of our work is to determine the flour components that determine their behaviour in the gluten/starch separation process and to propose adapted process control.This study is based on a pool of 40 flours from various wheat genotypes and known biochemical composition. A planetary mixer (P600) coupled with a station controlling mixing speed and measuring torque has been used to develop gluten network (Plastograph, Brabender). Tests were performed at 25°C for varying mixing speeds (50-110 rpm) and contrasted dough water contents (water/flour ratio varying from 70 to 120g/g). A relation predicting mixing duration for network formation according to mixing power has been established. From this relation two parameters characterising flours have been isolated, energy demand and minimum mixing power to develop gluten network. Theses parameters are strongly linked with locus glu-1D and to SDS-unextractable polymeric protein content (UPP) in the flour. Besides, the inclusion of mixing stops in the process and the study of the effects of thiol-interfering chemical reactant has demonstrated that gluten development inclusing successively a temporal and an energetic phenomenon.As dough viscosity also strongly impacts process, a predictive equation of viscosity has been determined. Viscosity is obtained from the calculated effects of damaged starch and soluble arabinoxylans contents, varying with dough water content. Finally, it was whown that gluten extraction yield depends only of flour protein content when extraction is performed out of optimally developped dough,.In order to get tools applicable industrially, the predictive performance of two devices measuring flour quality (Farinograph, Alveograph) and of a novel mixer (Gluten Peak Tester, Brabender) was evaluated. Most of the relevant parameters defined in this work could be obtained out of that novel apparatus. This study hence gives relations to control the process and adapt it to the flour
Domenek, Sandra Martha. "Caractéristiques des Biomatériaux à base de Gluten de Blé." Montpellier, ENSA, 2003. http://www.theses.fr/2003ENSA0008.
Wheat gluten is a promising raw material for the development of new biomaterials based on renewable resources. The aim of this thesis was the investigation of the gluten reactivity and the structure-functionality relationship because of its key role in the development and fabrication of biomaterials. The protein aggregation upon thermosetting was investigated during different technological processes. The aggregation proceeds by direct disulfide bonding between soluble and already aggregated protein species. The reactivity of glutenin polymers rises with their molecular size, because it is directly proportional to the number of cysteine residues of the protein. A reversible protein unfolding reaction was included in the model in order to describe the aggregation time course. The analysis of the rate constants showed that the unfolding reaction rate increased with the molecular size of glutenin polymers. The comparison with literature data indicated that the activation energies of the reaction may be dependent on the physicochemical environment of the reaction (pressing, mixing). Water-immersed gluten films were investigated with rheological methods. The classical Flory-Rehner model failed to describe the strong variation of the material's shear modulus with its volume fraction (a power law with an exponent about 14). Independently, the bio chemically determined percentage of sodium dodecyl sulfate - insoluble protein aggregates was measured and showed an algebraic dependence on the modulus as well. The interpretation is a network of mesoscale particles, which in turn have a fractal inner structure. The gluten network is impermeable for large molecules such as bovine serum albumin. A model protein for digestive enzymes. The increase in the number of covalent bonds raises the stability of gluten membranes to mechanical damage and lowers significantly their digestibility by pepsin. Gluten materials fabricated with various technological treatments were submitted to biodegradation in the modified Sturm test and in farmland soil. The materials were fully biodegradable within 36 days in liquid culture and within 50 days in farmland soil. No toxic metabolites were formed during the mineralization of gluten materials, neither in soil nor in liquid medium
Vernière, Eric. "Etude des interactions digestives du gluten de blé et des produits d'hydrolyse de la fraction gliadine." Montpellier 2, 1996. http://www.theses.fr/1996MON20267.
Salah, Kamela. "Incorporation des protéines de canola dans du pain sans gluten : impact technologique et modélisation du processus de cuisson." Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/27208.
This study aimed at developing a gluten-free food matrix by incorporating canola proteins in white rice flour bread formulation. This matrix offers to persons intolerant to gluten a product with good quality such as including enhanced mass volume, honeycomb structure, attractive color, and good nutritional value. In the first step, we tested five formulations, namely control-1 (100% wheat flour), control-2 (100% rice flour), rice flour + 3% PC, rice flour + 6% PC and rice flour + 9% PC. At each single manufacturing step, the initial and final products have been characterized using different techniques including volume expansion, temperature profile during fermentation and cooking, pH (acidity), water loss, mass volume, colorimetric analysis, total protein content, and texture profile analysis. At the second step, two independent variables were added: shortening (1, 2, 3%) and xanthan gum (0.5, 1, 1.5%) in order to improve the mass volume of the loaf obtained by the best formulation among the five tested in the first step. Thereafter, correction attempts have been made to the obtained products by adding sodium bicarbonate (0.5, 1 and 1.5%) and canola oil instead of shortening (1, 2, 3%). Bread making tests showed different mass volumes and honeycomb structures of lower quality compared to those of control-1 bread (2.518 mL/g), but significantly higher than those of control-2 (1.417 mL / g). The highest mass volume of 1.777 mL/g was obtained with the following bread formulation: 6% 0.5% PC + GH + B + 1.5% H3%. In summary, this project demonstrated the positive impact of canola proteins incorporation into white rice flour-based gluten-free bread. These results contribute to the progress of current research focusing on substituting gluten by other proteins having good technofunctional properties.
Correa, Delgado Sofía. "Caractérisation agronomique et des protéines du gluten de trois espèces de blés vêtus en région lyonnaise par une approche de recherche participative." Electronic Thesis or Diss., Lyon, École normale supérieure, 2023. http://www.theses.fr/2023ENSL0108.
Amidst a backdrop of socio-ecological crisis that raises questions about the capacity of industrial agriculture to ensure food security and quality food, agroecology has emerged as an increasingly credible alternative. A pivotal aspect of agroecology is the reintroduction of cultivated biodiversity into agri-food systems. This thesis focuses on three marginal wheat species, known as "hulled wheats" : einkorn, emmer, and spelt. It aims to assess their agronomic viability, as well as their nutritional quality, with a specific focus on the composition of gluten proteins. Situated in the Lyon region, this research embraces a participatory approach, aligning with two core principles of agroecology : the relocalization of food systems and the breaking down of barriers between research and the wider community. During this thesis, we evaluated 23 hulled wheat varieties, in comparison with eight common wheat varieties. This work was done in collaboration with a botanical resource center, a farmers’ association, and six farmers. The results show that einkorn clearly differs from the other three species, in terms of agronomic features and gluten composition. In particular, einkorn is characterized by an elevated tillering potential, a high protein content, and a notably low proportion of glutenins. The study also revealed high levels of intra-specific variability, particularly within the set of emmer varieties, which highlights the value of these species as a source of diversity. Finally, the evaluation undertaken during this thesis enabled us to identify varieties with noteworthy characteristics, either agronomically or in relation to gluten protein composition. Beyond the results of the variety evaluation, this thesis provides a reflective analysis of the participatory research process, identifying its strengths and limitations, and presenting recommendations for its improvement. In conclusion, this thesis lays the groundwork for the continuation of the hulled wheat evaluation project, encompassing both the evaluation methodology and the participatory approach
Le, Guerroue Jean-Louis. "Caractérisation de farines de blé tendre turboséparées : Comparaison du comportement de leurs protéines dans la pâte, à celui des protéines du gluten et de farines de force." Nantes, 1991. http://www.theses.fr/1991NANT2028.
Masmoudi, Ouafae. "Synthèse d'agents bifonctionnels à motifs osidiques : application à la réticulation des protéines." Montpellier 2, 1998. http://www.theses.fr/1998MON20043.