L'Isle-sur-la-Sorgue, France
L'Isle-sur-la-Sorgue, France

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Rbii K.,Purpan Engineering School | Rbii K.,Rousselot Isle sur la Sorgue SAS | Violleau F.,Purpan Engineering School | Brambati N.,Rousselot Isle sur la Sorgue SAS | And 2 more authors.
Food Hydrocolloids | Year: 2011

Available lysine (AL) content, weight-average molar mass (Mw) and kinetic of α helixes' formation have been determined in thermally treated gelatin (75°C) during 2, 6 and 8 days. Quantification of available lysine in gelatin sample by LC-UV has been developed. Thermal treatment during 8 days led to a decrease of AL content from 3.1g/100g of gelatin to 2.3g/100g of gelatin. In the same time, Mw increased from 6.7×105gmol-1 to more than 2.0×106gmol-1 and α helixes' formation ability was strongly affected. Thermal treatment led to the reaction of available lysine group with other functions present in its environment. Intermolecular cross-links led to a high molar mass compounds' formation and limited protein chain unfolding which is an essential step for helixes' formation. © 2011 Elsevier Ltd.


Rbii K.,Purpan Engineering School | Rbii K.,Rousselot Isle sur la Sorgue SAS | Surel O.,Purpan Engineering School | Brambati N.,Rousselot Isle sur la Sorgue SAS | And 2 more authors.
Food Hydrocolloids | Year: 2011

Asymmetrical Flow Field-Flow Fractionation coupled to Multi-Angle Light Scattering has been applied to study and understand the renaturation phenomenon of gelatin in dilute aqueous solutions. Renaturation behaviour has been studied on a native gelatin powder and compared to the same gelatin, pre-heated at 75 °C. An increase of molar mass, due to gelatin chains association at room temperature was observed for native gelatin. AFlFFF-MALS analysis allowed to follow α, β, γ chains association and the occurrence of other fractions with high molar mass. This process was absent in pre-heated gelatin which suggested that pre-heating process could lead to interactions between gelatin chains which limited renaturation process in aqueous solutions. For pre-heated gelatin samples, the average initial molar mass was higher and hardly changed during incubation of a dilute solution. © 2010 Elsevier Ltd.

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