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Partager le résultat de cette recherche Interroger des sources externesEtude 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 : 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 ????????????? ??????????????? ?????????? ????????????????? ?????????????? ??????? ?????? ?? ??? ?"IgE"???????? ????? ????? ???????????????? ??????????? 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 ????????????? ??????????????? ?????????? ????????????????? ?????????????? ??????? ?????? ?? ??? ?"IgE"???????? ????? ????? ???????????????? ??????????? 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)
Code-barres Cote Support Localisation Section Disponibilité BEL/6405 BEL/6405 Thèse Bibliothèque principale Thèses Disponible Documents numériques
texte intègraleAdobe Acrobat PDF
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 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 : 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) %.Diplôme : 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 . - constantine (Route ain el bey, 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 : 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) %.Diplôme : 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
Titre : Pâte traditionnelle algérienne aux épinards : type MKARTFA Type de document : texte imprimé Auteurs : Fatima Brahimi, Auteur ; Hacène Namoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 102 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâtes alimentaires traditionnelles Mkartfa épinard pentosanes protéines caractérisation culinaire gonflement degré délitescence paramètres sensorielles traditionnel pasta spinach proteins culinary characterization swelling degree of disintegration Sensory analyzes ??????? ???????? ????????? ???????? ??????? ???????? ???????? ????? ????? ?????? ???? ?????? ????????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the incorporation of spinach in a kind of traditional pasta “Mkartfa” and determination of the impact of the incorporation on technological feasibility, culinary and organoleptic properties of the finished product.
The raw materials are characterized by physico-chemical and technological analysis. Mkartfa made before and after incorporation of spinach, are characterized by physico-chemical analysis, culinary tests and sensory evaluation.
The formulas of pasta are based on the incorporation of variable quantities of fresh spinach to semolina.
The incorporation of 4% of spinach to semolina generates a good technological feasibility of pasta, an increase in the ash content from 1.03% to 1.38% and a decrease of the dry gluten from 10.87% to 9.78% by protein’s dilution in the mixtures. This may influence the formation of the protein network and herefore the quality of the products obtained.
On the other hand, the incorporation of spinach cause a reduction of cooking time and an increase in cooking loss (degree of disintegration) due to the decrease in the gluten’s amount and physical disruption of the gluten matrix.
Good swelling of the pasta has been recorded for dry and fresh pasta. Pentosanes promote the swelling properties and the water absorption capacity.
Sensory analyzes showed the existence of significant differences between the different pasta before and after incorporation of spinach. The tasters were able to perceive an increase in flavor and color intensity and a decrease in the firmness intensity of cooked Mkartfa. Witness’s pasta is best appreciated. The proportion of 1% spinach seems the most acceptable with respect to other levels of spinach’s incorporation.
The principal component analysis shows that some sensory characteristics are strongly correlated with physico-chemical and culinary parameters including protein and ash, the cooking time, the swelling and cooking loss (degree of disintegration). It also shows correlation with the increase in the incorporation of spinach in Mkartfa.
Diplôme : Magistère En ligne : ../theses/agronomie/BRA6777.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9832 Pâte traditionnelle algérienne aux épinards : type MKARTFA [texte imprimé] / Fatima Brahimi, Auteur ; Hacène Namoune, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2014 . - 102 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâtes alimentaires traditionnelles Mkartfa épinard pentosanes protéines caractérisation culinaire gonflement degré délitescence paramètres sensorielles traditionnel pasta spinach proteins culinary characterization swelling degree of disintegration Sensory analyzes ??????? ???????? ????????? ???????? ??????? ???????? ???????? ????? ????? ?????? ???? ?????? ????????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the incorporation of spinach in a kind of traditional pasta “Mkartfa” and determination of the impact of the incorporation on technological feasibility, culinary and organoleptic properties of the finished product.
The raw materials are characterized by physico-chemical and technological analysis. Mkartfa made before and after incorporation of spinach, are characterized by physico-chemical analysis, culinary tests and sensory evaluation.
The formulas of pasta are based on the incorporation of variable quantities of fresh spinach to semolina.
The incorporation of 4% of spinach to semolina generates a good technological feasibility of pasta, an increase in the ash content from 1.03% to 1.38% and a decrease of the dry gluten from 10.87% to 9.78% by protein’s dilution in the mixtures. This may influence the formation of the protein network and herefore the quality of the products obtained.
On the other hand, the incorporation of spinach cause a reduction of cooking time and an increase in cooking loss (degree of disintegration) due to the decrease in the gluten’s amount and physical disruption of the gluten matrix.
Good swelling of the pasta has been recorded for dry and fresh pasta. Pentosanes promote the swelling properties and the water absorption capacity.
Sensory analyzes showed the existence of significant differences between the different pasta before and after incorporation of spinach. The tasters were able to perceive an increase in flavor and color intensity and a decrease in the firmness intensity of cooked Mkartfa. Witness’s pasta is best appreciated. The proportion of 1% spinach seems the most acceptable with respect to other levels of spinach’s incorporation.
The principal component analysis shows that some sensory characteristics are strongly correlated with physico-chemical and culinary parameters including protein and ash, the cooking time, the swelling and cooking loss (degree of disintegration). It also shows correlation with the increase in the incorporation of spinach in Mkartfa.
Diplôme : Magistère En ligne : ../theses/agronomie/BRA6777.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9832 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BRA/6777 BRA/6777 Thèse Bibliothèque principale Thèses Disponible
Titre : Les genres Medicago L. et Trifolium L. en Algérie : Diversité morphologique, biochimique et moléculaire Type de document : texte imprimé Auteurs : Imane Medoukali, Auteur ; Douadi Khelifi, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 171 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
BiologieTags : Medicago Trifolium Diversité génétique Algérie Morphologie Propriétés
physiques Isoenzymes Protéines Microsatellites Algeria Genetic diversity Morphology Physical
properties Isozymes Proteins Microsatellite ?????? ??????? ??????? ????? ??????? ??????? ?????????? ????? ? ??????? ????????Index. décimale : 570 Sciences de la vie. Biologie Résumé : The genetic diversity of spontaneous populations of Medicago and Trifolium genera was
analyzed using various morphological, biochemical and molecular approaches. This study is based on a large sampling of populations in a wide range of bioclimatic regions in northern Algeria. Combination of studied markers (biometric characters, isoenzymes, albumins, globulins, seed physical properties and microsatellites) showed an important polymorphism at intra- and interspecific levels in both genera. No significant relationship between the environment of the collection site and morphological features was detected. A considerable number of species-specific bands were detected which can be used for the species identification.
Both species Medicago polymorpha and Trifolium campestre were characterized by greater
intraspecific genetic diversity whatever the marker. Species classification based on different approaches showed some consistencies and contradictions with conventional data based on morphological criteria. Both albumin and globulin fractions were characterized by a significant correlation between them. However, a lack of association was registered with distance matrices generated by the other markers. The detection of morphological, biochemical and molecular markers is of high interest in the perspective of selecting adapted genotypes and for conservation biodiversity.
Diplôme : Doctorat En ligne : ../theses/biologie/MED6916.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10268 Les genres Medicago L. et Trifolium L. en Algérie : Diversité morphologique, biochimique et moléculaire [texte imprimé] / Imane Medoukali, Auteur ; Douadi Khelifi, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2016 . - 171 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Medicago Trifolium Diversité génétique Algérie Morphologie Propriétés
physiques Isoenzymes Protéines Microsatellites Algeria Genetic diversity Morphology Physical
properties Isozymes Proteins Microsatellite ?????? ??????? ??????? ????? ??????? ??????? ?????????? ????? ? ??????? ????????Index. décimale : 570 Sciences de la vie. Biologie Résumé : The genetic diversity of spontaneous populations of Medicago and Trifolium genera was
analyzed using various morphological, biochemical and molecular approaches. This study is based on a large sampling of populations in a wide range of bioclimatic regions in northern Algeria. Combination of studied markers (biometric characters, isoenzymes, albumins, globulins, seed physical properties and microsatellites) showed an important polymorphism at intra- and interspecific levels in both genera. No significant relationship between the environment of the collection site and morphological features was detected. A considerable number of species-specific bands were detected which can be used for the species identification.
Both species Medicago polymorpha and Trifolium campestre were characterized by greater
intraspecific genetic diversity whatever the marker. Species classification based on different approaches showed some consistencies and contradictions with conventional data based on morphological criteria. Both albumin and globulin fractions were characterized by a significant correlation between them. However, a lack of association was registered with distance matrices generated by the other markers. The detection of morphological, biochemical and molecular markers is of high interest in the perspective of selecting adapted genotypes and for conservation biodiversity.
Diplôme : Doctorat En ligne : ../theses/biologie/MED6916.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10268 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité MED/6916 MED/6916 Thèse Bibliothèque principale Thèses Disponible
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