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Titre : Production de génotypes mutants chez le blé dur (Triticum durum) : une source de variabilité génétique pour la tolérance à la sécheresse. Type de document : texte imprimé Auteurs : Yamouna Louali, Auteur ; Abdelhamid Djekoun, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 141 f. Format : 30 cm. Note générale : Doctorat 3éme CYCLE.
2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
BiologieTags : Biologie et Ecologie Végétale: Biotechnologie et Génomique Végétales blé dur mutagénèse EMS irradiation gamma SSR Stress hydrique durum wheat mutagenesis Gamma irradiation Water stress لقمح القاسي الطفرات أشعة غاما الواسمات الجزيئية الإجهاد المائي Index. décimale : 570 Sciences de la vie. Biologie Résumé : The exploitation of natural and induced genetic diversity is the basic condition for the improvement of the plant in the development of varieties with desired traits. For this purpose the application of physical and chemical mutagenesis has been established. Four experiments were done: The first one for the physical mutation by gamma rays in six varieties, an hydroponic culture study was conducted to determine the effects of Gamma irradiation hysiological and morphological parameters of the plant, The germination percentage increases in seedlings irradiated with 25Gy dose and 100Gy compared to non-irradiated control in the middle Knops, these same doses improved the length of the leaves and roots, root volume and the fresh and dry weight.
Another test in greenhouse that was the subject of a study of the behavior of durum wheat varieties due to water stress induced in the 4th sheet, allowed us to find some mutants that respond better to stress compared to control, for Waha variety mutated with Gamma radiation dose for 180Gy, variety GGR mutated by 220Gy dose, and variety GTA / dur treated with 50GY dose. These new populations were able to respond well to water stress, their adaptation to this stress was relieved following the study of the rate of chlorophyll, leaf temperature, relative water content and osmotic potential.
A third in vitro test was conducted at the end of observing the variations induced by gamma rays on callus of three varieties of durum wheat Waha, Gta / dur and Benimestina. After irradiation, the callus showed browning due to oxidative stress.
A second experiment to study the effects of chemical mutation by EMS on three varieties of durum wheat, by studying grain yield and its components. And the collection of the M2 for molecular study.
A third experiment was made to determine the total protein levels of leaves for all the irradiated samples M1 and mutated with EMS M1 and M2 by SDS-PAGE . The observed
differences revealed protein bands, result in molecular weight and intensity.
A fourth to analyze the variations due to the mutations: Molecular analysis by SSR
microsatellite made with 12 primers revealed polymorphism by the absence and presence of new bands between treated and control varieties. These 48 DNA samples were amplified by the majority of the primers except for BARC8 and WMC322 where there was no amplification. Regarding Gamma mutants: among the 12 markers, 7 are polymorphic (84%) and for the case of EMS among the 12 primers, 6 are polymorphic (50%).
This study showed that random mutagenesis causes changes in the genome that may have
an adverse effect, it can also increase plant growth and development, it depends on the variety and dose or concentration.
Note de contenu : ANNEXES
- ANNEXE1:Solution d’extraction des protéines totales.
-ANNEXE 2:Solutions et tampons utilisés pour SDS-PAGE.
-ANNEXE 3:Préparation des gels.
-ANNEXE 4:Protocole d’extraction d’AND au CTAB.
-Annexe 5:GrainGenes rapport des marqueurs microsatellites.
-Annexe 6Lesdilutions de l’ADN des échantillons mutéspar les rayons Gamma par Nanodrop.
Diplôme : Doctorat En ligne : ../theses/biologie/LOU6989.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10405 Production de génotypes mutants chez le blé dur (Triticum durum) : une source de variabilité génétique pour la tolérance à la sécheresse. [texte imprimé] / Yamouna Louali, Auteur ; Abdelhamid Djekoun, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2016 . - 141 f. ; 30 cm.
Doctorat 3éme CYCLE.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Biologie et Ecologie Végétale: Biotechnologie et Génomique Végétales blé dur mutagénèse EMS irradiation gamma SSR Stress hydrique durum wheat mutagenesis Gamma irradiation Water stress لقمح القاسي الطفرات أشعة غاما الواسمات الجزيئية الإجهاد المائي Index. décimale : 570 Sciences de la vie. Biologie Résumé : The exploitation of natural and induced genetic diversity is the basic condition for the improvement of the plant in the development of varieties with desired traits. For this purpose the application of physical and chemical mutagenesis has been established. Four experiments were done: The first one for the physical mutation by gamma rays in six varieties, an hydroponic culture study was conducted to determine the effects of Gamma irradiation hysiological and morphological parameters of the plant, The germination percentage increases in seedlings irradiated with 25Gy dose and 100Gy compared to non-irradiated control in the middle Knops, these same doses improved the length of the leaves and roots, root volume and the fresh and dry weight.
Another test in greenhouse that was the subject of a study of the behavior of durum wheat varieties due to water stress induced in the 4th sheet, allowed us to find some mutants that respond better to stress compared to control, for Waha variety mutated with Gamma radiation dose for 180Gy, variety GGR mutated by 220Gy dose, and variety GTA / dur treated with 50GY dose. These new populations were able to respond well to water stress, their adaptation to this stress was relieved following the study of the rate of chlorophyll, leaf temperature, relative water content and osmotic potential.
A third in vitro test was conducted at the end of observing the variations induced by gamma rays on callus of three varieties of durum wheat Waha, Gta / dur and Benimestina. After irradiation, the callus showed browning due to oxidative stress.
A second experiment to study the effects of chemical mutation by EMS on three varieties of durum wheat, by studying grain yield and its components. And the collection of the M2 for molecular study.
A third experiment was made to determine the total protein levels of leaves for all the irradiated samples M1 and mutated with EMS M1 and M2 by SDS-PAGE . The observed
differences revealed protein bands, result in molecular weight and intensity.
A fourth to analyze the variations due to the mutations: Molecular analysis by SSR
microsatellite made with 12 primers revealed polymorphism by the absence and presence of new bands between treated and control varieties. These 48 DNA samples were amplified by the majority of the primers except for BARC8 and WMC322 where there was no amplification. Regarding Gamma mutants: among the 12 markers, 7 are polymorphic (84%) and for the case of EMS among the 12 primers, 6 are polymorphic (50%).
This study showed that random mutagenesis causes changes in the genome that may have
an adverse effect, it can also increase plant growth and development, it depends on the variety and dose or concentration.
Note de contenu : ANNEXES
- ANNEXE1:Solution d’extraction des protéines totales.
-ANNEXE 2:Solutions et tampons utilisés pour SDS-PAGE.
-ANNEXE 3:Préparation des gels.
-ANNEXE 4:Protocole d’extraction d’AND au CTAB.
-Annexe 5:GrainGenes rapport des marqueurs microsatellites.
-Annexe 6Lesdilutions de l’ADN des échantillons mutéspar les rayons Gamma par Nanodrop.
Diplôme : Doctorat En ligne : ../theses/biologie/LOU6989.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10405 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LOU/6989 LOU/6989 Thèse Bibliothèque principale Thèses Disponible
Titre : Pastification sans gluten par cuisson-extrusion : aptitude de formules à base de riz enrichies en légumes secs Type de document : texte imprimé Auteurs : Abdallah Bouasla, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Agnieszka Wójtowicz, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 150 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles.
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâtes sans gluten riz légumes secs cuisson-extrusion teneur en eau VRV qualité rendement EMS gluten-free pasta rice legumes extrusion-cooking moisture content screw speed quality process efficiency SME المعكرونة الخالية من الغلوتين الأرز البقول الجافة cuisson-extrusionمحتوى الماء سرعة
دوران البرغي الجودة المردود الطاقة الميكانيكية الخاصةIndex. décimale : 640 Industrie Alimentaire Résumé : The first objective of the thesis was to study the effect of the moisture content of the formula (28%, 30% and 32%) and the screw speed (60, 80 and 100 rpm) on some quality parameters of gluten-free pasta made from a rice-yellow pea formula (mass ratio 2/1). The phenolic acid composition, anti-radical activity and some properties of pasta were evaluated, such as pasting properties, water absorption capacity, cooking losses, texture characteristics, microstructure and overall sensory acceptability. The results showed that the moisture content significantly influenced all quality parameters tested except firmness. Screw speed showed a significant effect on only some quality parameters.
The extrusion cooking process with a moisture content of 30% and a screw speed of 80 rpm was suitable for obtaining gluten-free pasta with adequate quality. These pasta had low cooking losses (< 6%), firm texture, low stickiness and a regular and compact internal structure with high scores for overall sensory acceptability (7.6).
After selecting the best processing conditions (moisture content of 30% at 80 rpm), the effect of addition level (10%, 20% and 30%) of legumes flours (yellow pea, chickpea and red lentil) on pasta quality has been approached by chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking losses, water absorption index, water solubility index and color), texture characteristics (hardness, firmness and adhesiveness), sensory quality and microstructure of pasta. The results revealed that the addition of legumes decreased expansion ratio, hardness and brightness, and increased the yellowness, firmness and stickiness, without affecting the minimum preparation time (8-9 min). The results also showed that gluten-free pasta had low cooking losses (< 6%) and acceptable scores for all sensory attributes and overall sensory acceptability. Concerning the microstructure, all gluten-free pasta had a compact internal structure. Formulas containing up to 30% of legumes flours can be used successfully for the processing of good quality gluten-free pasta.
The final objective of the thesis was to determine the effect of processing conditions variation (water content and VRV) and formulation variation on the efficiency of the extrusion cooking process and the energy consumption during the processing of
gluten-free pasta based on rice-legumes formulas. The process efficiency varied between 10.56 and 16.80 kg/h, and the specific mechanical energy (SME) varied between 0.14 and 0.35 kWh/kg. The results obtained showed that screw speed had a significant effect on process efficiency and SME values, which increased as the screw speed increased. The moisture content of the formulas also had a significant effect on process efficiency and on SME mainly at low screw speed. The process efficiency increased with the increase of the moisture content while inverse observations were noted for the SME. On the contrary, the variation in the type of legumes and its addition level did not affect the measured parameters.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7169.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10588 Pastification sans gluten par cuisson-extrusion : aptitude de formules à base de riz enrichies en légumes secs [texte imprimé] / Abdallah Bouasla, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Agnieszka Wójtowicz, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 150 f. ; 30 cm.
2 copies imprimées disponibles.
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâtes sans gluten riz légumes secs cuisson-extrusion teneur en eau VRV qualité rendement EMS gluten-free pasta rice legumes extrusion-cooking moisture content screw speed quality process efficiency SME المعكرونة الخالية من الغلوتين الأرز البقول الجافة cuisson-extrusionمحتوى الماء سرعة
دوران البرغي الجودة المردود الطاقة الميكانيكية الخاصةIndex. décimale : 640 Industrie Alimentaire Résumé : The first objective of the thesis was to study the effect of the moisture content of the formula (28%, 30% and 32%) and the screw speed (60, 80 and 100 rpm) on some quality parameters of gluten-free pasta made from a rice-yellow pea formula (mass ratio 2/1). The phenolic acid composition, anti-radical activity and some properties of pasta were evaluated, such as pasting properties, water absorption capacity, cooking losses, texture characteristics, microstructure and overall sensory acceptability. The results showed that the moisture content significantly influenced all quality parameters tested except firmness. Screw speed showed a significant effect on only some quality parameters.
The extrusion cooking process with a moisture content of 30% and a screw speed of 80 rpm was suitable for obtaining gluten-free pasta with adequate quality. These pasta had low cooking losses (< 6%), firm texture, low stickiness and a regular and compact internal structure with high scores for overall sensory acceptability (7.6).
After selecting the best processing conditions (moisture content of 30% at 80 rpm), the effect of addition level (10%, 20% and 30%) of legumes flours (yellow pea, chickpea and red lentil) on pasta quality has been approached by chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking losses, water absorption index, water solubility index and color), texture characteristics (hardness, firmness and adhesiveness), sensory quality and microstructure of pasta. The results revealed that the addition of legumes decreased expansion ratio, hardness and brightness, and increased the yellowness, firmness and stickiness, without affecting the minimum preparation time (8-9 min). The results also showed that gluten-free pasta had low cooking losses (< 6%) and acceptable scores for all sensory attributes and overall sensory acceptability. Concerning the microstructure, all gluten-free pasta had a compact internal structure. Formulas containing up to 30% of legumes flours can be used successfully for the processing of good quality gluten-free pasta.
The final objective of the thesis was to determine the effect of processing conditions variation (water content and VRV) and formulation variation on the efficiency of the extrusion cooking process and the energy consumption during the processing of
gluten-free pasta based on rice-legumes formulas. The process efficiency varied between 10.56 and 16.80 kg/h, and the specific mechanical energy (SME) varied between 0.14 and 0.35 kWh/kg. The results obtained showed that screw speed had a significant effect on process efficiency and SME values, which increased as the screw speed increased. The moisture content of the formulas also had a significant effect on process efficiency and on SME mainly at low screw speed. The process efficiency increased with the increase of the moisture content while inverse observations were noted for the SME. On the contrary, the variation in the type of legumes and its addition level did not affect the measured parameters.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7169.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10588 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/7169 BOU/7169 Thèse Bibliothèque principale Thèses Disponible
