Teses / dissertações sobre o tema "Protéines du gluten"
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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.
Texto completo da fonteTropini, 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.
Texto completo da fontePommet, 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.
Texto completo da fonteWheat 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.
Texto completo da fonteGluten 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.
Texto completo da fonteWheat 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.
Texto completo da fonteSalah, 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.
Texto completo da fonteThis 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.
Texto completo da fonteAmidst 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.
Texto completo da fonteMasmoudi, Ouafae. "Synthèse d'agents bifonctionnels à motifs osidiques : application à la réticulation des protéines". Montpellier 2, 1998. http://www.theses.fr/1998MON20043.
Texto completo da fonteVan, der Mijnsbrugge Adriaan. "Mechano-chemical model study of the mixing process of water/flour mixtures in the context of the industrial wheat gluten-starch separation process". Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0022.
Texto completo da fonteThe gluten-starch separation process is a key part of an industrial wheat fractionation plant, producing starch, starch-derived products, and vital wheat gluten. The industrial process consists of an initial flour hydration and dough mixing phase, a dough dilution step, followed by a gluten-starch separation by sieving or centrifugation. As this process is highly water consuming, several water streams are recycled from downstream unit operation of the process back upstream, to stages such as dough preparation and dough dilution. The aim of the present study was to investigate the impact of these recycled water streams on gluten agglomeration, and provide a further insight on the main process parameters influencing the gluten extraction yield. Based on the sampling of several water streams of different industrial plants, a key compound of these recycled water streams was characterized. A lab scale planetary mixer was used to study the dough development mechanisms. The presence of this compound at the dough preparation stage delayed dough development, as it increased the energy demand of the dough. On a molecular scale this constituent induced a delay of the depolymerization of SDS-insoluble glutenin (UPP) during dough mixing. Gluten agglomeration is impeded by this compound, both when present at the stage of dough preparation and dough dilution. The presence of this compound at the dough dilution stage chemically modified the flour arabinoxylans, impairing gluten agglomeration. A mixing parameter directly influencing both the molecular distribution of extracted gluten, as well as their agglomerating capacity, was proposed. The evolution of the molecular distribution of the extracted gluten with this mixing parameter was shown to be influenced by the wheat its glutenin composition, coded by the Glu-1D locus of the wheat genome
Pincemaille, Justine. "Interactions et assemblages de prolamines du blé". Thesis, Montpellier, 2018. http://www.theses.fr/2018MONTG056/document.
Texto completo da fonteThe aim of this thesis is to provide structural and functional knowledge on wheat gluten proteins. For that, we use the physical methods and the concept of soft matter. We optimize an extraction protocol based on a liquid-liquid phase separation. With this protocol, we obtain protein batches with different glutenin/gliadin mass ratios, which we then study in a 50/50 water/ethanol solvent (v/v). We show that proteins behave like polymer chains in θ solvent in dilute and semi-dilute regime, whose characteristic size are extracted by small angle X-ray and neutron scattering. Moreover, two sizes of objects are evidenced in dilute regime by dynamic light scattering: monomeric proteins with a size around 10 nm which can be associated to α/β, and γ-gliadins and polymeric glutenins with low molecular weight and polymeric assemblies with a size around 100 nm composed of ω-gliadins and glutenins polymers with high molecular weight. These assemblies are revealed by a combination of size exclusion chromatography and asymmetric flow field flow fractionation and allow one to rationalize the phase diagrams of the protein mixtures with temperature. The study of the dynamics of the phase separation of these protein mixtures by small angle X-ray scattering shows that the phase separation proceeds through a spinodal decomposition phenomenon. An arrested phase separation is observed for deep quenches but also at all temperature quenches for the most glutenin rich samples, which are gels in the monophasic regime, as confirmed by rheology
Monceaux, Philippe. "Valorisation des productions amylacées en Picardie : étude d'un nouveau procédé de fractionnement du blé tendre". Compiègne, 1986. http://www.theses.fr/1986COMPD252.
Texto completo da fonteEl, Haddad Latifa. "Etude de la polymérisation des gluténines chez le blé tendre (Triticum aestivum) : Approches biochimique et génétique". Toulouse, INPT, 1996. http://www.theses.fr/1996INPT010A.
Texto completo da fonteBensaid, Ahmed. "Rôle de l'aversion gustative conditionnée et de la satiété dans la dépression de la prise énergétique induite par les régimes hyperprotéiques chez le rat". Paris, Institut national d'agronomie de Paris Grignon, 2003. https://pastel.archives-ouvertes.fr/tel-00005716.
Texto completo da fonteNimbona, Côme. "Effet du système thiorédoxine NADP dépendant sur les protéines des céréales non panifiables (mai͏̈s, sorgho et riz). Conséquences technologiques et mise au point d'un procédé de pastification". Montpellier 2, 1994. http://www.theses.fr/1994MON20148.
Texto completo da fonteAddou, Benounan Samia. "Conséquences de l'adaptation à un régime hyperprotéique sur la structure de l'épithélium intestinal chez le rat Wistar". Phd thesis, AgroParisTech, 2008. http://pastel.archives-ouvertes.fr/pastel-00004489.
Texto completo da fonteCastro, Inar Alves de. "Modelagem e otimização de propriedades nutricionais e sensoriais de misturas protéicas através da metodologia estatística de superfície de resposta". Universidade de São Paulo, 1999. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-19032008-102256/.
Texto completo da fonteHidrolizated Gelatin (HG), Wheat Gluten (WG) and Soybean Protein Isolate (SPI) were mixed at different proportions in order to partially replace milk proteins in food formulation utilized in Food Programs to reduce its cost without significant decrease in its nutritional and sensorial properties. The nutritional quality of the mixtures was evaluated by the \"Protein DigestibilityCorrected Amino Acid Score (PDCAAS)\" and \"Net Protein Ratio (NPR)\"methods. The sensorial quality of the mixtures was evaluated by the \"Scale Difference of Control\". The results obtained experimentally by simplex design were used to elaborate Scheffé\'s canonical equations that would describe the effect of the proportion of each component on the final nutritional quality of the product. Ali the results were correlationed by Multivariate Analysis and represented by Principal Component Analysis (PCA). A \"compromise solution\" containing 25% HG, 15% WG and 60% SPI was selected as multiresponse optimization. This mixture was applicated in food formulation and submitted to the evaluations of nutrition and sensorial quality. The final product showed about 6% of cost reduction without any significant change in its quality (p< 0,01). These results demonstrated the statistics multivariate methods efficiency in simultaneous optimization and visualization of interactions which are present in complex process like biological systems.
Malbert, Yannick. "Flavonoid glucodiversification with engineered sucrose-active enzymes". Thesis, Toulouse, INSA, 2014. http://www.theses.fr/2014ISAT0038/document.
Texto completo da fonteFlavonoid glycosides are natural plant secondary metabolites exhibiting many physicochemical and biological properties. Glycosylation usually improves flavonoid solubility but access to flavonoid glycosides is limited by their low production levels in plants. In this thesis work, the focus was placed on the development of new glucodiversification routes of natural flavonoids by taking advantage of protein engineering. Two biochemically and structurally characterized recombinant transglucosylases, the amylosucrase from Neisseria polysaccharea and the α-(1→2) branching sucrase, a truncated form of the dextransucrase from L. Mesenteroides NRRL B-1299, were selected to attempt glucosylation of different flavonoids, synthesize new α-glucoside derivatives with original patterns of glucosylation and hopefully improved their water-solubility. First, a small-size library of amylosucrase variants showing mutations in their acceptor binding site was screened in the presence of sucrose (glucosyl donor) and luteolin acceptor. A screening procedure was developed. It allowed isolating several mutants improved for luteolin glucosylation and synthesizing of novel luteolin glucosides, which exhibited up to a 17,000-fold increase of solubility in water. To attempt glucosylation of other types of flavonoids, the α-(1→2) branching sucrase, naturally designed for acceptor reaction, was preferred. Experimental design and Response Surface Methodology were first used to optimize the production of soluble enzyme and avoid inclusion body formation. Five parameters were included in the design: culture duration, temperature and concentrations of glycerol, lactose inducer and glucose repressor. Using the predicted optimal conditions, 5740 U. L-1of culture of soluble enzyme were obtained in microtiter plates, while no activity was obtained in the soluble fraction when using the previously reported method of production. A structurally-guided approach, based on flavonoids monoglucosides docking in the enzyme active site, was then applied to identify mutagenesis targets and generate libraries of several thousand variants. They were screened using a rapid pH-based screening assay, implemented for this purpose. This allowed sorting out mutants still active on sucrose that were subsequently assayed for both quercetin and diosmetin glucosylation. A small set of 23 variants, constituting a platform of enzymes improved for the glucosylation of these two flavonoids was retained and evaluated for the glucosylation of a six distinct flavonoids. Remarkably, the promiscuity generated in this platform allowed isolating several variants much more efficient than the wild-type enzyme. They produced different glucosylation patterns, and provided valuable information to further design and improve flavonoid glucosylation enzymatic tools
Grondin, Mélanie. "Les protéines de blé d'hiver : nouveaux agents cryoprotecteurs pour les hépatocytes de rat". Thèse, 2008. http://www.archipel.uqam.ca/1096/1/D1689.pdf.
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