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Titre : Aptitudes technologiques et culinaires de pâtes alimentaires enrichies au germe de blé. Type de document : texte imprimé Auteurs : Ahlem Dib, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Mention d'édition : 27 / 06/ 2013 Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 130 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires pâtes alimentaires germe de blé protéines méthodologie de surface de réponse qualité technologique caractérisation culinaire degré de délitescence acidité couleur des pâtes pasta wheat germ proteins response surface methodology culinary
technological quality characterisation cooking loss acidity pasta colorIndex. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product.
Response surface methodology was used for the optimization of wheat germ enriched pasta. A central composite design with two factors (Germ-Hydration) and five levels was employed. The intervals of both factors (Germ-Hydration) are respectively [0-24.99] % and [49-59] %.
The enrichment of our formula with 20 % of wheat germ causes an increase of 1.27 times in protein content and 3 times in lipid content. Essay of pastification of the couples (Germ-Hydration) resulting from the optimum domains shows a good technological feasibility.
The optimum domains delimited after superposition of the degree of desintegration and color indices contours, on the witness level are: 1- Treatment at 90°C: [11.61-24.99] % Germ and [51.52-56.47] % water; 2- Treatment at 121°C: [21.34-24.99] % Germ and [49- 50.47] % water.
The culinary quality assessment tests of the couples (Germ-Hydration) resulting from the optimum domains gave pasta with cooking loss (degree of disintegration) and color indices similar to those found in literature.
Wheat germ enriched pasta presents lower cooking times than those of the lab witness or the commercially available. In general, wheat germ enriched pasta caused a higher increase in cooking loss when compared with witnesses. On the other hand, a good swelling of the enriched pasta has been recorded. Although good technological feasibility of the pasta enriched with wheat germ, it is important to study all the heat treatments applied in order to ensure the best enzymatic stability of the products manufactured during time.
The triangular test showed the existence of a significant difference between the various pasta. The test of classification per row, showed in its turn, that the pasta made within the framework of our study and enriched with wheat germ are well appreciated and noted better by the tasters compared to the witness because of their good organoleptic qualities.
Whether it was dried or cooked wheat germ enriched pasta, the preferred one corresponds to the couple (Germ-Hydration): (19.48- 54.28) %.Note de contenu : Anexes.
Résumé
Le but de cette étude consiste d'incorporer le germe de blé dans la fabrication de pâtes
alimentaires et la détermination de l’impact de l’enrichissement sur la faisabilité
technologique, les propriétés culinaires et organoleptiques du produit fini.
La Méthodologie des Surfaces de Réponses (MSR) a été utilisée pour l’optimisation
des pâtes enrichies par du germe de blé. Ceci a nécessité l’emploie d’un plan d’expérience
central composite à deux facteurs (Germe-Hydratation) et cinq niveaux. Les intervalles des
taux Germe-Hydratation utilisés sont respectivement [0-24.99] % et [49-59] %.
L’enrichissement de notre formule à 20 % en germe de blé engendre une augmentation
de 1.27 fois la teneur en protéines et 3 fois la teneur en lipides. L’essai de pastification des
couples (Germe-Hydratation) issus des domaines optima montre une bonne faisabilité
technologique.
Les domaines optima délimités après superposition des courbes de niveau du degré de
délitescence et des indices de couleur au niveau du témoin sont les suivants : 1- Traitement à
90°C : [11.61-24.99] % Germe et [51.52-56.47]% Eau ; 2- Traitement à 121°C : [21.34-24.99]
% Germe et [49-50.47] % Eau.
Les tests de l’appréciation de la qualité culinaire des couples (Germe-Hydratation)
issus des domaines optima ont donné des pâtes avec des degrés de délitescence et des indices
de couleur se situant dans les données de littérature.
Les pâtes enrichies en germe de blé présentent des temps de cuisson inférieurs que
celles du témoin fabriqué ou acheté du commerce. De façon globale, les pâtes enrichies par du
germe de blé se délitent plus que celles des témoins fabriqués ou du commerce. En revanche,
un bon gonflement des pâtes enrichies est enregistré. Bien que la bonne faisabilité
technologique des pâtes enrichies en germe de blé, il importe d’étudier l’ensemble des
traitements thermiques en vue d’assurer la meilleure stabilité enzymatique des produits
fabriqués au cours du temps.
Le test triangulaire a montré l’existence d’une différence significative entre les
différentes pâtes. Le test de classement par rang, montre à son tour, que les pâtes fabriquées
dans le cadre de notre étude et enrichies avec du germe de blé sont bien appréciées et mieux
notées par les dégustateurs par rapport au témoin en raison de leurs bonnes qualités
organoleptiques. Qu’il s’agisse de pâtes sèches ou cuites enrichies par du germe de blé, celle
qui est le plus préférée correspond au couple (germe-hydratation) : (19.48- 54.28) %.
Mots clés: pâtes alimentaires, germe de blé, protéines, méthodologie de surface de réponse,
qualité technologique, caractérisation culinaire, degré de délitescence, acidité, couleur des
pâtesDiplôme : Magistère En ligne : ../theses/agronomie/DIB6367.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6345 Aptitudes technologiques et culinaires de pâtes alimentaires enrichies au germe de blé. [texte imprimé] / Ahlem Dib, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - 27 / 06/ 2013 . - constantine [Algérie] : Université Constantine 1, 2013 . - 130 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires pâtes alimentaires germe de blé protéines méthodologie de surface de réponse qualité technologique caractérisation culinaire degré de délitescence acidité couleur des pâtes pasta wheat germ proteins response surface methodology culinary
technological quality characterisation cooking loss acidity pasta colorIndex. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product.
Response surface methodology was used for the optimization of wheat germ enriched pasta. A central composite design with two factors (Germ-Hydration) and five levels was employed. The intervals of both factors (Germ-Hydration) are respectively [0-24.99] % and [49-59] %.
The enrichment of our formula with 20 % of wheat germ causes an increase of 1.27 times in protein content and 3 times in lipid content. Essay of pastification of the couples (Germ-Hydration) resulting from the optimum domains shows a good technological feasibility.
The optimum domains delimited after superposition of the degree of desintegration and color indices contours, on the witness level are: 1- Treatment at 90°C: [11.61-24.99] % Germ and [51.52-56.47] % water; 2- Treatment at 121°C: [21.34-24.99] % Germ and [49- 50.47] % water.
The culinary quality assessment tests of the couples (Germ-Hydration) resulting from the optimum domains gave pasta with cooking loss (degree of disintegration) and color indices similar to those found in literature.
Wheat germ enriched pasta presents lower cooking times than those of the lab witness or the commercially available. In general, wheat germ enriched pasta caused a higher increase in cooking loss when compared with witnesses. On the other hand, a good swelling of the enriched pasta has been recorded. Although good technological feasibility of the pasta enriched with wheat germ, it is important to study all the heat treatments applied in order to ensure the best enzymatic stability of the products manufactured during time.
The triangular test showed the existence of a significant difference between the various pasta. The test of classification per row, showed in its turn, that the pasta made within the framework of our study and enriched with wheat germ are well appreciated and noted better by the tasters compared to the witness because of their good organoleptic qualities.
Whether it was dried or cooked wheat germ enriched pasta, the preferred one corresponds to the couple (Germ-Hydration): (19.48- 54.28) %.Note de contenu : Anexes.
Résumé
Le but de cette étude consiste d'incorporer le germe de blé dans la fabrication de pâtes
alimentaires et la détermination de l’impact de l’enrichissement sur la faisabilité
technologique, les propriétés culinaires et organoleptiques du produit fini.
La Méthodologie des Surfaces de Réponses (MSR) a été utilisée pour l’optimisation
des pâtes enrichies par du germe de blé. Ceci a nécessité l’emploie d’un plan d’expérience
central composite à deux facteurs (Germe-Hydratation) et cinq niveaux. Les intervalles des
taux Germe-Hydratation utilisés sont respectivement [0-24.99] % et [49-59] %.
L’enrichissement de notre formule à 20 % en germe de blé engendre une augmentation
de 1.27 fois la teneur en protéines et 3 fois la teneur en lipides. L’essai de pastification des
couples (Germe-Hydratation) issus des domaines optima montre une bonne faisabilité
technologique.
Les domaines optima délimités après superposition des courbes de niveau du degré de
délitescence et des indices de couleur au niveau du témoin sont les suivants : 1- Traitement à
90°C : [11.61-24.99] % Germe et [51.52-56.47]% Eau ; 2- Traitement à 121°C : [21.34-24.99]
% Germe et [49-50.47] % Eau.
Les tests de l’appréciation de la qualité culinaire des couples (Germe-Hydratation)
issus des domaines optima ont donné des pâtes avec des degrés de délitescence et des indices
de couleur se situant dans les données de littérature.
Les pâtes enrichies en germe de blé présentent des temps de cuisson inférieurs que
celles du témoin fabriqué ou acheté du commerce. De façon globale, les pâtes enrichies par du
germe de blé se délitent plus que celles des témoins fabriqués ou du commerce. En revanche,
un bon gonflement des pâtes enrichies est enregistré. Bien que la bonne faisabilité
technologique des pâtes enrichies en germe de blé, il importe d’étudier l’ensemble des
traitements thermiques en vue d’assurer la meilleure stabilité enzymatique des produits
fabriqués au cours du temps.
Le test triangulaire a montré l’existence d’une différence significative entre les
différentes pâtes. Le test de classement par rang, montre à son tour, que les pâtes fabriquées
dans le cadre de notre étude et enrichies avec du germe de blé sont bien appréciées et mieux
notées par les dégustateurs par rapport au témoin en raison de leurs bonnes qualités
organoleptiques. Qu’il s’agisse de pâtes sèches ou cuites enrichies par du germe de blé, celle
qui est le plus préférée correspond au couple (germe-hydratation) : (19.48- 54.28) %.
Mots clés: pâtes alimentaires, germe de blé, protéines, méthodologie de surface de réponse,
qualité technologique, caractérisation culinaire, degré de délitescence, acidité, couleur des
pâtesDiplôme : Magistère En ligne : ../theses/agronomie/DIB6367.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6345 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DIB/6367 DIB/6367 Thèse Bibliothèque principale Thèses Disponible Etude de l’adsorption des protéines à l’interface solide/liquide et des propriétés des membranes phospholipidiques supportées / Fairouz Dekkiche
Titre : Etude de l’adsorption des protéines à l’interface solide/liquide et des propriétés des membranes phospholipidiques supportées Type de document : texte imprimé Auteurs : Fairouz Dekkiche, Auteur ; Wahiba Kaabar, Directeur de thèse ; Jean-Paul Rieu, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2011 Importance : 146 f. Format : 31 cm Note générale : Doctorat en sciences
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
ChimieTags : Microscopie à force atomique (AFM) Microscopie de Fluorescence Bicouches phospholipidiques Membranes cellulaires Adsorption Protéines Nanomécanique Biolubrification Ancres GPI. Index. décimale : 540 Chimie et sciences connexes Diplôme : Doctorat en sciences En ligne : ../theses/chimie/DEK6004.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5911 Etude de l’adsorption des protéines à l’interface solide/liquide et des propriétés des membranes phospholipidiques supportées [texte imprimé] / Fairouz Dekkiche, Auteur ; Wahiba Kaabar, Directeur de thèse ; Jean-Paul Rieu, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2011 . - 146 f. ; 31 cm.
Doctorat en sciences
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
ChimieTags : Microscopie à force atomique (AFM) Microscopie de Fluorescence Bicouches phospholipidiques Membranes cellulaires Adsorption Protéines Nanomécanique Biolubrification Ancres GPI. Index. décimale : 540 Chimie et sciences connexes Diplôme : Doctorat en sciences En ligne : ../theses/chimie/DEK6004.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5911 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DEK/6004 DEK/6004 Thèse Bibliothèque principale Thèses Disponible
Titre : Comportement écophysiologique de deux chénopodiacées des genres Atriplex et Spinacia soumises au stress salin. Type de document : texte imprimé Auteurs : Imane Bouchoukh, Auteur ; Chaabane Rahmoune, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2010 Importance : 112 f. Format : 31 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
BiologieTags : Biologie végétale:Ecophysiologie et biotechnologie végétale Salinité Atriplex halimus Atriplex canescens Spinacia oleracea , longueur
tige longueur racine biomasse Chlorophylles proline sucres solubles ADN SDS-PAGE protéines Salinity length stem length root dry weight Chlorophylls sugars soluble DNA proteins الملوحة طول الساق طول الجذر الكتلة الحيوية الجافة الكلوروفيل البرولين البروتينات السكرياتIndex. décimale : 570 Sciences de la vie. Biologie Résumé : In arid and semi-arid areas, particularly around the Mediterranean Basin, soil salinisation is one of the major abiotic factors which reduce the yield of several cultures. The introduction of tolerant plants to salinity is one of the techniques most used to improve the quality of soil in these areas. Chenopodiaceae constitute a very important family of halophyts, of which are genus Atriplex and Spinacia.
To highlight the potentialities of adaptation to the salinity of Atriplex halimus L, Atriplex canescens L and two varieties of spinach: Spinacia oleracea L., a saline stress was induced by the application of various NaCl doses (0g/l, 6g/l, 12g/l, 18g/l and 24g/l), in semi-controlled conditions.
The tolerance of these genotypes was studied by the capacity of growth and output. Indeed, the average height of the stems, the length of roots and the dry weight at the end of the experiment vary according to the level of saline stress. The two species of Atriplex showed a great resistance to the salinity expressed by their development of important shoots and roots. The two varieties of spinach present a growth adapted to the saline stress, but the introduced variety (Linda) is shown to be more sensitive than the local variety (GSN).The study of the growth of the plants was supplemented by DNA dosage and chlorophylls (A), (b) and (a+b); these two parameters reflect the mitotic and photosynthetic activities respectively.
The accumulation of osmoregulators varies from one species another, namely the free
proline and soluble sugars. Atriplex and spinach accumulate proline in shoots and roots. As for soluble sugars, they are accumulated according to salinity only at the two species of Atriplex. The comparison of the SDS-PAGE profiles of the protein leaves reveals 7 proteins which appear in stress, of a molecular weight of 190, 185, 158, 136, 127.5, 27 and 12 KDa, whose presence and degree of accumulation vary from one genotype to another.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/biologie/BOU5700.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1795 Comportement écophysiologique de deux chénopodiacées des genres Atriplex et Spinacia soumises au stress salin. [texte imprimé] / Imane Bouchoukh, Auteur ; Chaabane Rahmoune, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2010 . - 112 f. ; 31 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
BiologieTags : Biologie végétale:Ecophysiologie et biotechnologie végétale Salinité Atriplex halimus Atriplex canescens Spinacia oleracea , longueur
tige longueur racine biomasse Chlorophylles proline sucres solubles ADN SDS-PAGE protéines Salinity length stem length root dry weight Chlorophylls sugars soluble DNA proteins الملوحة طول الساق طول الجذر الكتلة الحيوية الجافة الكلوروفيل البرولين البروتينات السكرياتIndex. décimale : 570 Sciences de la vie. Biologie Résumé : In arid and semi-arid areas, particularly around the Mediterranean Basin, soil salinisation is one of the major abiotic factors which reduce the yield of several cultures. The introduction of tolerant plants to salinity is one of the techniques most used to improve the quality of soil in these areas. Chenopodiaceae constitute a very important family of halophyts, of which are genus Atriplex and Spinacia.
To highlight the potentialities of adaptation to the salinity of Atriplex halimus L, Atriplex canescens L and two varieties of spinach: Spinacia oleracea L., a saline stress was induced by the application of various NaCl doses (0g/l, 6g/l, 12g/l, 18g/l and 24g/l), in semi-controlled conditions.
The tolerance of these genotypes was studied by the capacity of growth and output. Indeed, the average height of the stems, the length of roots and the dry weight at the end of the experiment vary according to the level of saline stress. The two species of Atriplex showed a great resistance to the salinity expressed by their development of important shoots and roots. The two varieties of spinach present a growth adapted to the saline stress, but the introduced variety (Linda) is shown to be more sensitive than the local variety (GSN).The study of the growth of the plants was supplemented by DNA dosage and chlorophylls (A), (b) and (a+b); these two parameters reflect the mitotic and photosynthetic activities respectively.
The accumulation of osmoregulators varies from one species another, namely the free
proline and soluble sugars. Atriplex and spinach accumulate proline in shoots and roots. As for soluble sugars, they are accumulated according to salinity only at the two species of Atriplex. The comparison of the SDS-PAGE profiles of the protein leaves reveals 7 proteins which appear in stress, of a molecular weight of 190, 185, 158, 136, 127.5, 27 and 12 KDa, whose presence and degree of accumulation vary from one genotype to another.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/biologie/BOU5700.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1795 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/5700 BOU/5700 Thèse Bibliothèque principale Thèses Disponible
Titre : Comportement des semis de Pin d'Alep sous contraintes thermiques. Type de document : texte imprimé Auteurs : Ahmed Laala, Auteur ; Djamel Alatou, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2009 Importance : 154 f. Format : 30 cm. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD Langues : Français (fre) Catégories : Français - Anglais
BiologieTags : Biologie Végétale:Ecophysiologie et biotechnologie végétale Chèorophylle Protéines Proline Sucres solubles Tolérance Résistance stomatique Pin d'Alep Stress thermique Aleppo pine thermal stress tolerance sugars chlorophyll proteins stomatic resistance شجرة الصنوبر
الحلبي الإجهاد الحراري التحمل البرولین السكریات القابلة للتحلل الكلوروفیل البروتینات المقاومة الثغریةIndex. décimale : 570 Sciences de la vie. Biologie Résumé : In Algeria, the pine forests are concentrated mainly in arid and semi arid regions where the climatic conditions limit the production potential seriously. Due to the unpredictable nature of thermal stress, tolerance is the most effective strategy in situations of severe and prolonged stress. At the time of this tolerance one attends modifications of structures or functions which increase the probability of being useful and production plants in these conditions.
In this study, seedlings of Aleppo pine are conducted according to two tests, first under semicontrolled conditions and under natural conditions. We fixed as objective to evaluate the effect of thermal stress from the biochemical markers such as the synthesis of proline, sugars, chlorophyll, proteins and to examine differences in these parameters between the organ (old needles and young shoots, stems and roots). The accumulation of various osmolytes under natural conditions showed that the sugars and proline, are much more concentrated in shoots (needles), stems and roots, but the winter period (hardness)and spring (active growth period) that give the greatest rate, the values of chlorophyll observed significant falls. The intensity of stress is positively correlated with proline, soluble sugars, and negatively with chlorophylls in winter and summer. At leaf level, high temperatures are manifested by a change in gas exchange following the closure of stomatal bands which may reflect an adaptation of the needles of Aleppo pine to heat stress. Thus, the biochemical parameters measured after the application of heat treatments also reflect a tolerance to low and high temperatures. These conditions have resulted in seedlings of Aleppo pine a reduction of chlorophyll content, an accumulation of osmoticums including proline and sugars as well as an increase in protein synthesis. Chlorophyll is negatively correlated with the other metabolites, which are correlated with each other. The results show that the concentrations of these compounds vary depending on the seedling organ and the severity of stress with thermal limits between -10 °C and 42 °C. On the morphological plan, growth of seedlings of Aleppo pine is greatly weakened by the winter conditions. However, the rate of recovery is improved during the spring season and reaches a maximum value during the summer season.
In conclusion, the study revealed the thermophilous character of seedlings of Aleppo pine and shows that these last used the same strategies of tolerance opposite to the thermal stress but the only difference is in the synthesis rates of the studied markers.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/biologie/LaA5511.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1805 Comportement des semis de Pin d'Alep sous contraintes thermiques. [texte imprimé] / Ahmed Laala, Auteur ; Djamel Alatou, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2009 . - 154 f. ; 30 cm.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Biologie Végétale:Ecophysiologie et biotechnologie végétale Chèorophylle Protéines Proline Sucres solubles Tolérance Résistance stomatique Pin d'Alep Stress thermique Aleppo pine thermal stress tolerance sugars chlorophyll proteins stomatic resistance شجرة الصنوبر
الحلبي الإجهاد الحراري التحمل البرولین السكریات القابلة للتحلل الكلوروفیل البروتینات المقاومة الثغریةIndex. décimale : 570 Sciences de la vie. Biologie Résumé : In Algeria, the pine forests are concentrated mainly in arid and semi arid regions where the climatic conditions limit the production potential seriously. Due to the unpredictable nature of thermal stress, tolerance is the most effective strategy in situations of severe and prolonged stress. At the time of this tolerance one attends modifications of structures or functions which increase the probability of being useful and production plants in these conditions.
In this study, seedlings of Aleppo pine are conducted according to two tests, first under semicontrolled conditions and under natural conditions. We fixed as objective to evaluate the effect of thermal stress from the biochemical markers such as the synthesis of proline, sugars, chlorophyll, proteins and to examine differences in these parameters between the organ (old needles and young shoots, stems and roots). The accumulation of various osmolytes under natural conditions showed that the sugars and proline, are much more concentrated in shoots (needles), stems and roots, but the winter period (hardness)and spring (active growth period) that give the greatest rate, the values of chlorophyll observed significant falls. The intensity of stress is positively correlated with proline, soluble sugars, and negatively with chlorophylls in winter and summer. At leaf level, high temperatures are manifested by a change in gas exchange following the closure of stomatal bands which may reflect an adaptation of the needles of Aleppo pine to heat stress. Thus, the biochemical parameters measured after the application of heat treatments also reflect a tolerance to low and high temperatures. These conditions have resulted in seedlings of Aleppo pine a reduction of chlorophyll content, an accumulation of osmoticums including proline and sugars as well as an increase in protein synthesis. Chlorophyll is negatively correlated with the other metabolites, which are correlated with each other. The results show that the concentrations of these compounds vary depending on the seedling organ and the severity of stress with thermal limits between -10 °C and 42 °C. On the morphological plan, growth of seedlings of Aleppo pine is greatly weakened by the winter conditions. However, the rate of recovery is improved during the spring season and reaches a maximum value during the summer season.
In conclusion, the study revealed the thermophilous character of seedlings of Aleppo pine and shows that these last used the same strategies of tolerance opposite to the thermal stress but the only difference is in the synthesis rates of the studied markers.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/biologie/LaA5511.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1805 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LAA/5511 LAA/5511 Thèse Bibliothèque principale Thèses Disponible 
Titre : Diversité génétique des céréales,recherche et caractérisation de leurs allergénes par l'approche protéomique Type de document : texte imprimé Auteurs : Ines Bellil, Auteur ; Douadi Khelifi, Directeur de thèse ; Sandra Denery, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 211 f. Format : 30 cm Note générale : Doctorat 3ème cycle
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
BiologieTags : Blé Triticale Diversité Protéines Electrophorèses Allergies au blé Anticorps IgE Allergènes du blé Immunoblotting ELISA Analyse protéomique Wheat Diversity Proteins Electrophoresis Wheat allergy IgE antibodies Wheat allergens Immunoblitting Proteomic analysis القمح؛التنوع؛ بروتينات؛الهجرة الكهربائية للبروتينات؛حساسية للقمح؛المضادات الجسمية للمرضى من نوع ؛"IgE"بروتينات القمح مسببة الحساسية؛التحليل البروتيومي؛ Index. décimale : 570 Sciences de la vie. Biologie Résumé : In the first part of this study, two collections of wheat and one collection of triticale cultivated are analyzed to assess the genetic polymorphism of HMW-GS and SG-FPM: a collection of 69 triticale grown in France, another collection of 856 accessions of local durum wheat collected in Algeria and a priori divided into 17 botanical varieties according to their morphological characteristics, and the last two collections of 40 and 30 varieties of bread and durum wheats from Algerian oases. Biochemical analysis was performed by SDS-PAGE. In hexaploid triticale collection, allele nomenclature was compiled with a total of 36 alleles expressed at seven loci Glu-A1, Glu-B1, Glu-R1, Gli-R2, B2-Glu, Glu-A3, Glu- B3. This diversity has highlighted two major groups of triticale: winter and spring triticales.
Important variation was found in the collection of botanic durum wheat. Among the 16 alleles identified at the Glu-1 loci, two were new. The first named Glu-B1i1 encoding for two bands located between 17 and 18 which was assigned the nomenclature 171 and 181. The other named Glu-B1e1 codes two bands similar to 20x and 20y but with faster mobility, which were named 20x1-20y1. At Glu-3 and Glu-2 loci, 19 alleles were identified, where the allele named Glu-B3ab (encoding for subunits 2-8-9-13-16) was considered as new.
Analysis of Saharan wheats has identified a total of 32 and 29alleles for bread and durum wheat, respectively, which in combination resulted in 36 and 29 different patterns respectively. In bread wheat 3, 9 (including 1 new) and 4 alleles were observed at Glu-A1, Glu-B1 and Glu-D1 loci encoding HMW-GS respectively. LMW-GS displayed similar polymorphism, as 4, 9 and 3 alleles were identified at loci Glu-A3, Glu-B3 and Glu-D3 respectively. In durum wheat collection, 3 alleles were expressed at Glu-A1 locus and 9 (including 1 new) at Glu-B1. At Glu-A3, Glu-B3 and Glu-B2 loci 7, 8 (including 1 new) and 2 alleles were identified. Knowledge of these alleles is an important one hand to estimate the genetic variability and varietal identification and secondly in the selection for grain quality.
Another part of this study aimed to characterize the major allergens of wheat and / or cereals, to break down the specific IgE response to evaluate the role of different protein families in the allergenicity of wheat. The analysis included 10 varieties and 14 sera from allergic Algerian and French patients to wheat. All biochemical and immunological analysis showed that all proteins are recognized by patients regardless of clinical grade observed. 90% of the sera reacted fraction to albumins / globulins fraction in immunoblotting. IgE sera recognize more than one wheat protein and results can be observed that the immunoreactivity varies with genotypes. And the antigenic profile that emerges from these results is composed of five major antigens, albumins / globulins, /, and gliadins and glutenins subunits low molecular weight and a minor antigen subunits of glutenin high molecular weight. It is difficult to conclude on the type of sensitization to one or more common epitopes of these patients. Four protein bands were identified by proteomic analysis. Confronted by mass spectrometry analysis LC-MS/MS, we can suggest the existence of thirteen wheat allergens in the four groups analyzed.
Diplôme : Doctorat En ligne : ../theses/biologie/BEL6405.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9422 Diversité génétique des céréales,recherche et caractérisation de leurs allergénes par l'approche protéomique [texte imprimé] / Ines Bellil, Auteur ; Douadi Khelifi, Directeur de thèse ; Sandra Denery, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 211 f. ; 30 cm.
Doctorat 3ème cycle
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Blé Triticale Diversité Protéines Electrophorèses Allergies au blé Anticorps IgE Allergènes du blé Immunoblotting ELISA Analyse protéomique Wheat Diversity Proteins Electrophoresis Wheat allergy IgE antibodies Wheat allergens Immunoblitting Proteomic analysis القمح؛التنوع؛ بروتينات؛الهجرة الكهربائية للبروتينات؛حساسية للقمح؛المضادات الجسمية للمرضى من نوع ؛"IgE"بروتينات القمح مسببة الحساسية؛التحليل البروتيومي؛ Index. décimale : 570 Sciences de la vie. Biologie Résumé : In the first part of this study, two collections of wheat and one collection of triticale cultivated are analyzed to assess the genetic polymorphism of HMW-GS and SG-FPM: a collection of 69 triticale grown in France, another collection of 856 accessions of local durum wheat collected in Algeria and a priori divided into 17 botanical varieties according to their morphological characteristics, and the last two collections of 40 and 30 varieties of bread and durum wheats from Algerian oases. Biochemical analysis was performed by SDS-PAGE. In hexaploid triticale collection, allele nomenclature was compiled with a total of 36 alleles expressed at seven loci Glu-A1, Glu-B1, Glu-R1, Gli-R2, B2-Glu, Glu-A3, Glu- B3. This diversity has highlighted two major groups of triticale: winter and spring triticales.
Important variation was found in the collection of botanic durum wheat. Among the 16 alleles identified at the Glu-1 loci, two were new. The first named Glu-B1i1 encoding for two bands located between 17 and 18 which was assigned the nomenclature 171 and 181. The other named Glu-B1e1 codes two bands similar to 20x and 20y but with faster mobility, which were named 20x1-20y1. At Glu-3 and Glu-2 loci, 19 alleles were identified, where the allele named Glu-B3ab (encoding for subunits 2-8-9-13-16) was considered as new.
Analysis of Saharan wheats has identified a total of 32 and 29alleles for bread and durum wheat, respectively, which in combination resulted in 36 and 29 different patterns respectively. In bread wheat 3, 9 (including 1 new) and 4 alleles were observed at Glu-A1, Glu-B1 and Glu-D1 loci encoding HMW-GS respectively. LMW-GS displayed similar polymorphism, as 4, 9 and 3 alleles were identified at loci Glu-A3, Glu-B3 and Glu-D3 respectively. In durum wheat collection, 3 alleles were expressed at Glu-A1 locus and 9 (including 1 new) at Glu-B1. At Glu-A3, Glu-B3 and Glu-B2 loci 7, 8 (including 1 new) and 2 alleles were identified. Knowledge of these alleles is an important one hand to estimate the genetic variability and varietal identification and secondly in the selection for grain quality.
Another part of this study aimed to characterize the major allergens of wheat and / or cereals, to break down the specific IgE response to evaluate the role of different protein families in the allergenicity of wheat. The analysis included 10 varieties and 14 sera from allergic Algerian and French patients to wheat. All biochemical and immunological analysis showed that all proteins are recognized by patients regardless of clinical grade observed. 90% of the sera reacted fraction to albumins / globulins fraction in immunoblotting. IgE sera recognize more than one wheat protein and results can be observed that the immunoreactivity varies with genotypes. And the antigenic profile that emerges from these results is composed of five major antigens, albumins / globulins, /, and gliadins and glutenins subunits low molecular weight and a minor antigen subunits of glutenin high molecular weight. It is difficult to conclude on the type of sensitization to one or more common epitopes of these patients. Four protein bands were identified by proteomic analysis. Confronted by mass spectrometry analysis LC-MS/MS, we can suggest the existence of thirteen wheat allergens in the four groups analyzed.
Diplôme : Doctorat En ligne : ../theses/biologie/BEL6405.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9422 Exemplaires (1)
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