Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads
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 /...
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Format: | Doctoral or Postdoctoral Thesis |
Language: | French |
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HAL CCSD
2005
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Online Access: | https://hal.univ-lorraine.fr/tel-01752526 https://hal.univ-lorraine.fr/tel-01752526/document https://hal.univ-lorraine.fr/tel-01752526/file/2005_GBOGOURI_G_A.pdf |
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ftunilorrainehal:oai:HAL:tel-01752526v1 2023-07-30T04:06:36+02:00 Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads 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 Gbogouri, Grodji Albarin Laboratoire de Science et Génie Alimentaires (LSGA) Institut National Polytechnique de Lorraine (INPL) Institut National Polytechnique de Lorraine Jacques Fanni 2005-09-22 https://hal.univ-lorraine.fr/tel-01752526 https://hal.univ-lorraine.fr/tel-01752526/document https://hal.univ-lorraine.fr/tel-01752526/file/2005_GBOGOURI_G_A.pdf fr fre HAL CCSD NNT: 2005INPL064N tel-01752526 https://hal.univ-lorraine.fr/tel-01752526 https://hal.univ-lorraine.fr/tel-01752526/document https://hal.univ-lorraine.fr/tel-01752526/file/2005_GBOGOURI_G_A.pdf info:eu-repo/semantics/OpenAccess https://hal.univ-lorraine.fr/tel-01752526 Autre. Institut National Polytechnique de Lorraine, 2005. Français. ⟨NNT : 2005INPL064N⟩ Hydrolyse Lipides Protéines Saumons Acides gras insaturés Docosahexaéno?ique Acide [SPI.OTHER]Engineering Sciences [physics]/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition info:eu-repo/semantics/doctoralThesis Theses 2005 ftunilorrainehal 2023-07-17T00:30:57Z 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 Les composés lipidiques et protéiques des têtes de saumon (Salmo salar) ont été extraits par un procédé d'hydrolyse enzymatique. Dans la première partie de cette étude, l'extraction enzymatique des hydrolysats protéiques avec l'Alcalase® 2,4 L a été réalisée et l'optimisation du procédé par l'utilisation de la méthode des surfaces de réponse a permis de quantifier l'influence et les interactions des facteurs (pH, température, rapport enzyme / substrat). Par planification expérimentale, des hydrolysats protéiques avec des degrés d' hydrolyse variant de 10,8 % à 17,3 % et des rendements protéiques compris entre 47 % et 71 % ont été obtenus. Les propriétés fonctionnelles des hydrolysats protéiques ont été améliorées. Dans la deuxième partie, l'huile est extraite à un taux de 19,6 %, comparable à la méthode ... Doctoral or Postdoctoral Thesis Salmo salar Université de Lorraine: HAL |
institution |
Open Polar |
collection |
Université de Lorraine: HAL |
op_collection_id |
ftunilorrainehal |
language |
French |
topic |
Hydrolyse Lipides Protéines Saumons Acides gras insaturés Docosahexaéno?ique Acide [SPI.OTHER]Engineering Sciences [physics]/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
spellingShingle |
Hydrolyse Lipides Protéines Saumons Acides gras insaturés Docosahexaéno?ique Acide [SPI.OTHER]Engineering Sciences [physics]/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Gbogouri, Grodji Albarin Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads |
topic_facet |
Hydrolyse Lipides Protéines Saumons Acides gras insaturés Docosahexaéno?ique Acide [SPI.OTHER]Engineering Sciences [physics]/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
description |
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 Les composés lipidiques et protéiques des têtes de saumon (Salmo salar) ont été extraits par un procédé d'hydrolyse enzymatique. Dans la première partie de cette étude, l'extraction enzymatique des hydrolysats protéiques avec l'Alcalase® 2,4 L a été réalisée et l'optimisation du procédé par l'utilisation de la méthode des surfaces de réponse a permis de quantifier l'influence et les interactions des facteurs (pH, température, rapport enzyme / substrat). Par planification expérimentale, des hydrolysats protéiques avec des degrés d' hydrolyse variant de 10,8 % à 17,3 % et des rendements protéiques compris entre 47 % et 71 % ont été obtenus. Les propriétés fonctionnelles des hydrolysats protéiques ont été améliorées. Dans la deuxième partie, l'huile est extraite à un taux de 19,6 %, comparable à la méthode ... |
author2 |
Laboratoire de Science et Génie Alimentaires (LSGA) Institut National Polytechnique de Lorraine (INPL) Institut National Polytechnique de Lorraine Jacques Fanni |
format |
Doctoral or Postdoctoral Thesis |
author |
Gbogouri, Grodji Albarin |
author_facet |
Gbogouri, Grodji Albarin |
author_sort |
Gbogouri, Grodji Albarin |
title |
Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads |
title_short |
Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads |
title_full |
Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads |
title_fullStr |
Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads |
title_full_unstemmed |
Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads |
title_sort |
enzymatic extraction of high nutritional proteins and lipids fro salmon (salmo dzlzr) heads |
publisher |
HAL CCSD |
publishDate |
2005 |
url |
https://hal.univ-lorraine.fr/tel-01752526 https://hal.univ-lorraine.fr/tel-01752526/document https://hal.univ-lorraine.fr/tel-01752526/file/2005_GBOGOURI_G_A.pdf |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
https://hal.univ-lorraine.fr/tel-01752526 Autre. Institut National Polytechnique de Lorraine, 2005. Français. ⟨NNT : 2005INPL064N⟩ |
op_relation |
NNT: 2005INPL064N tel-01752526 https://hal.univ-lorraine.fr/tel-01752526 https://hal.univ-lorraine.fr/tel-01752526/document https://hal.univ-lorraine.fr/tel-01752526/file/2005_GBOGOURI_G_A.pdf |
op_rights |
info:eu-repo/semantics/OpenAccess |
_version_ |
1772819292477194240 |