Hydrolyses enzymatiques d'isolats protéiques issus de tourteaux de colza : cinétique, modélisation, caractérisation et fonctionnalité des peptides

Abstract : This thesis made it possible to study obtaining biologically active peptides or with functional properties through the development of processes for the preparation and the hydrolysis of protein isolates resulting from rapeseed cakes. First, a method of preparation of two protein isolates being different by the type of proteins (Globulin or Albumin) was developed. The two isolates do not have good functional properties but their partial hydrolysis by Alcalase 2.4L improves some of them. Then, the hydrolytic action of commercial proteases (Alcalase 2.4L, Pronase SG, Neutrase 0.8L, Prolyve BS, Lypa?ine 6500, Orientase 90N, Espérase 7.5L) on the isolate of globulins was compared. The valorisation of the hydrolysates related to their capacity to promote the growth of animal cells cultivated in a serum-free medium. It was shown that the kinetics of hydrolysis, the size of produced peptides and the biological activity of the hydrolysates are significantly influenced by the specificity of the enzyme and there is a relation enzyme/ degree of hydrolysis (DH)/ targeted activity. Lastly, we showed for three different enzyme/substrate systems (Alcalase / Globulin, Pronase / Globulin and Alcalase / Albumin) that at given DH and pH, the peptide composition of the hydrolysates is independent of the initial enzyme and substrate concentrations and of the temperature. Thus, the prediction of the temporal evolution of the DH, whatever the values of precedent parameters, allows to control the generation of a peptide mixture with targeted properties. A model based on the reaction pathway of Michaelis-Menten was then built in order to simulate the hydrolysis kinetics in batch reactor. For that, limiting phenomena implied in the hydrolysis (inhibition or inactivation of the enzyme, modification of the substrate) were highlighted
Complete list of metadatas

Cited literature [276 references]  Display  Hide  Download

https://hal.univ-lorraine.fr/tel-01752518
Contributor : Thèses Ul <>
Submitted on : Thursday, March 29, 2018 - 1:50:08 PM
Last modification on : Thursday, January 31, 2019 - 1:27:49 AM

File

2005_CHABANON_G.pdf
Files produced by the author(s)

Identifiers

  • HAL Id : tel-01752518, version 1

Collections

Citation

Gérald Chabanon. Hydrolyses enzymatiques d'isolats protéiques issus de tourteaux de colza : cinétique, modélisation, caractérisation et fonctionnalité des peptides. Autre. Institut National Polytechnique de Lorraine, 2005. Français. ⟨NNT : 2005INPL073N⟩. ⟨tel-01752518⟩

Share

Metrics

Record views

23

Files downloads

88