Co-valorisation des protéines et des lipides riches en lécithine et en acides gras polyinsaturés oméga 3 à partir de têtes de saumon (Salmo salar) par hydrolyse enzymatique

Abstract : A new process for the extraction of lipids and proteins from salmon (Salmo salar) heads was performed by enzymatic treatment. In the first part of this work, proteolysis assisted with Alcalase® ; 2.4 L was performed. The use of Response Surface Methodology allowed optimization of temperature, enzyme / substrate ratio and pH leading to various hydrolysates (10.8 % - 17.3 % degree of hydrolysis) and rotein recovery ranging from 47 % to 71 %. The functional properties of protein hydrolysates were improved. In the second part, the enzymatic extraction of oil yielded 19.6 % and was comparable to solvent extraction (21.5 %). The oil fractions resulting from the proteolysis were rich in polyunsaturated fatty acids and their individual fatty acid composition was similar to total lipids extracted by solvent method. Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) constituted predominant fatty acids among total n-3 polyunsaturated fatty acids. The sludge lipids contained most of phospholipids (up to 55 %) with high content of phosphatidylcholine (around 55 % of phospholipids). This process might be extended to any source of long chain polyunsaturated fatty acids, which are sensitive to drastic conditions
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Grodji Albarin Gbogouri. Co-valorisation des protéines et des lipides riches en lécithine et en acides gras polyinsaturés oméga 3 à partir de têtes de saumon (Salmo salar) par hydrolyse enzymatique. Autre. Institut National Polytechnique de Lorraine, 2005. Français. ⟨NNT : 2005INPL064N⟩. ⟨tel-01752526⟩

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