| Titre : |
Contribution à l'étude de certaines protéines allergènes alimentaires d'origine végétale et détermination de relations entre différents paramètres physicochimiques. |
| Type de document : |
texte imprimé |
| Auteurs : |
Hamida Mahroug, Auteur ; A Boutebba, Directeur de thèse |
| Mention d'édition : |
21 /04 /2010 |
| Editeur : |
Constantine : Université Mentouri Constantine |
| Année de publication : |
2010 |
| Importance : |
68 f. |
| Format : |
30 cm. |
| Note générale : |
01 Disponible à la salle de recherche 01 Disponible au magazin de la B.U.C. 01 CD |
| Langues : |
Français (fre) |
| Catégories : |
Français - Anglais
Biologie
|
| Tags : |
Biologie vegetale et écologie:Biotechnologie végétale Protèine allergène Alimentaire Végétale Paramètres physicochimiques Relations Proteins allergens Food Plant Physico-chemical parameters بروتينات الرجانات غذائية نباتية عوامل فيزيو كميائية علاقات |
| Index. décimale : |
570 Sciences de la vie. Biologie |
| Résumé : |
The food allergy is a reaction of immune system characterized by the production of the specific IgE, to apotics, against an antigen of food origin named food allergen. Food allergy causes severes clinical manifestations which can lead to the death. Among plants food incriminated in the food allergy exist peanut, wheat, lentil, green
pea, sesame seeds and soybean.To study their proteins allergens, it was proceeded to:
- Extraction of vicilin of peanut, albumin and globulin of wheat, vicilin of lentil, albumin of green pea, albumin 2S, legumin and vicilin of sesame seeds, β conglycinin and glycinin of soybean.
- Determination of proteins rate, carbohydrates rate, the moisture content, the isoelectric pH and the temperature of denaturation.
- Comparison of the physico-chemical parameters.
- Search for relations between the various parameters.
It was shown that these proteins allergens are glycoproteins and possess pH isoelectric acid or near to the neutrality. They are thermoresistants and have a great water holding capacity. Their temperatures of denaturation depend on the quantity of proteins but do not depend on the quantity of carbohydrates. When the proteins rate is important, the carbohydrates rate is low, the pH isoelectric is acid and the temperature of denaturation is raised. The proteins rate and the carbohydrates rate have the same influence on the pH isoelectric but in an opposite way. |
| Diplôme : |
Magistère |
| En ligne : |
../theses/biologie/MAH5235.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=1787 |
Contribution à l'étude de certaines protéines allergènes alimentaires d'origine végétale et détermination de relations entre différents paramètres physicochimiques. [texte imprimé] / Hamida Mahroug, Auteur ; A Boutebba, Directeur de thèse . - 21 /04 /2010 . - Constantine : Université Mentouri Constantine, 2010 . - 68 f. ; 30 cm. 01 Disponible à la salle de recherche 01 Disponible au magazin de la B.U.C. 01 CD Langues : Français ( fre)
| Catégories : |
Français - Anglais
Biologie
|
| Tags : |
Biologie vegetale et écologie:Biotechnologie végétale Protèine allergène Alimentaire Végétale Paramètres physicochimiques Relations Proteins allergens Food Plant Physico-chemical parameters بروتينات الرجانات غذائية نباتية عوامل فيزيو كميائية علاقات |
| Index. décimale : |
570 Sciences de la vie. Biologie |
| Résumé : |
The food allergy is a reaction of immune system characterized by the production of the specific IgE, to apotics, against an antigen of food origin named food allergen. Food allergy causes severes clinical manifestations which can lead to the death. Among plants food incriminated in the food allergy exist peanut, wheat, lentil, green
pea, sesame seeds and soybean.To study their proteins allergens, it was proceeded to:
- Extraction of vicilin of peanut, albumin and globulin of wheat, vicilin of lentil, albumin of green pea, albumin 2S, legumin and vicilin of sesame seeds, β conglycinin and glycinin of soybean.
- Determination of proteins rate, carbohydrates rate, the moisture content, the isoelectric pH and the temperature of denaturation.
- Comparison of the physico-chemical parameters.
- Search for relations between the various parameters.
It was shown that these proteins allergens are glycoproteins and possess pH isoelectric acid or near to the neutrality. They are thermoresistants and have a great water holding capacity. Their temperatures of denaturation depend on the quantity of proteins but do not depend on the quantity of carbohydrates. When the proteins rate is important, the carbohydrates rate is low, the pH isoelectric is acid and the temperature of denaturation is raised. The proteins rate and the carbohydrates rate have the same influence on the pH isoelectric but in an opposite way. |
| Diplôme : |
Magistère |
| En ligne : |
../theses/biologie/MAH5235.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=1787 |
|
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