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Article Dans Une Revue Food Chemistry Année : 2012

Selective extraction, structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal

Résumé

This article reports an extraction-purification of napins from an industrial rapeseed meal and the assessment of their antimicrobial activity against Fusarium langsethiae. The best extraction conditions are observed at pH 2, 12% (w/w) of rapeseed meal after 15 min of extraction in water at room temperature. Under these conditions the extraction is highly selective, allowing a simple purification process (ammonium sulfate precipitation followed by desalting size exclusion chromatography) to get purified napins. These napins possessed significant anti-Fusarium activity (IC50 = 70 mu m) and a compact secondary structure rich in a-helix, which may explain this bioactivity.

Dates et versions

hal-00777695 , version 1 (17-01-2013)

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Claudia Nioi, Romain Kapel, Emmanuel Rondags, Ivan Marc. Selective extraction, structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal. Food Chemistry, 2012, 134 (4), pp.2149-2155. ⟨10.1016/j.foodchem.2012.04.017⟩. ⟨hal-00777695⟩
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