Cette étude fondamentale a contribué à l’élucidation du rôle de chaque constituant majeur des oléosomes dans la stabilité de ces derniers en milieux aqueux. C’est grâce à la caractérisation de chaque constituant séparément et à la reconstitution de corps lipidiques en employant différents rapports d’agents émulsifiants que nous avons pu observer leurs fonctions et interactions.
Les phospholipides ont confirmé leur très bon pouvoir émulsifiant grâce aux forces électrostatiques, pendant que les oléosines ont montré des bonnes propriétés rhéologiques à l’interface. D’autre part, la présence de constituants non membranaires ne semble pas contribuer positivement à la stabilité d’oléosomes en milieu aqueux à pH natif.
La caractérisation rhéologique des oléosines et phospholipides a permis d’observer l’influence que les phospholipides ont dans le comportement des oléosines à l’interface. Un effet synergique a été observé lorsque ces deux molécules ont été présentes. Nous pensons que celui-ci est dû aux interactions électrostatiques entre ces deux molécules.
2.8
Références bibliographiques
1. Patel, N., Schmid, U., and Lawrence, M.J., Phospholipid-Based Microemulsions
Suitable for Use in Foods. Journal of Agricultural and Food Chemistry, 2006. 54(20):
p. 7817-7824.
2. Harada, T., Kashihara, K., and Nio, N., Oleosin/phospholipid complexes suitable for
use as emulsion stabilizers, and process for producing the same. 2002, (Ajinomoto
Co., Inc., Japan). WO 2002026788. p. 29.
3. Tzen, J.T. and Huang, A.H., Surface structure and properties of plant seed oil bodies. The Journal of Cell Biology, 1992. 117(2): p. 327-335.
4. Li, M., Smith, L.J., Clark, D.C., Wilson, R., and Murphy, D.J., Secondary structures
of a new class of lipid body proteins from oilseeds. The Journal of Biological
Chemistry, 1992. 267(12): p. 8245-8253.
5. Bradstreet, R.B., Kjeldahl Method for Organic Nitrogen. Analytical Chemistry, 2002. 26(1): p. 185-187.
6. Moore, S. and Stein, W., Aminoacid determination, methods and techniques. Journal of Biological Chemistry, 1951. 192: p. 663-670.
7. Murphy, D.J., Keen, J.N., O'Sullivan, J.N., Au, D.M.Y., Edwards, E.-W., Jackson, P.J., Cummins, I., Gibbons, T., Shaw, C.H., and Ryan, A.J., A class of amphipathic
proteins associated with lipid storage bodies in plants. Possible similarities with
animal serum apolipoproteins. Biochimica et Biophysica Acta (BBA) - Gene
Structure and Expression, 1991. 1088(1): p. 86-94.
8. Lee, K. and Huang, A.H.C., Genomic Nucleotide Sequence of a Brassica napus 20-
Kilodalton Oleosin Gene. Plant Physiology, 1991. 96(4): p. 1395-1397.
9. Shaikh, N.A., Assessment of Various Techniques for the Quantitative Extraction of
Lysophospholipids from Myocardial Tissues. Analytical Biochemistry, 1994. 216(2):
p. 313-321.
10. Simpson, T. and Nakamura, L., Phospholipid degradation in membranes of isolated
soybean lipid bodies. Journal of the American Oil Chemists' Society, 1989. 66(8): p.
1093-1096.
11. Novotná, Z., Kás, J., Daussant, J., Sajdok, J., and Valentová, O., Purification and
12. Gaonkar, A.G., Interfacial tensions of vegetable oil/water systems: effect of oil
purification. Journal of the American Oil Chemists' Society, 1989. 66(8): p. 1090-
1092.
13. Israelachvili, J.N., Intermolecular and surface forces. 2nd ed. 1992, London: Academic Press, Inc. p. 213-259.
14. Moncelli, M.R., Becucci, L., and Guidelli, R., The intrinsic pKa values for
phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine in
monolayers deposited on mercury electrodes. Biophysical Journal, 1994. 66(6): p.
1969-1980.
15. Tsui, F.C., Ojcius, D.M., and Hubbell, W.L., The intrinsic pKa values for
phosphatidylserine and phosphatidylethanolamine in phosphatidylcholine host
bilayers. Biophysical Journal, 1986. 49(2): p. 459-468.
16. Stanislav, S.D., Johan, S., and Oystein, S., An experimental and theoretical approach
to the dynamic behavior of emulsions, in Emulsions and Emulsion stability. 2006,
CRC Taylor and Francis. p. 21-107.
17. Fang, Y. and Dalgleish, D.G., Casein adsorption on the surfaces of oil-in-water
emulsions modified by lecithin. Colloids and Surfaces B: Biointerfaces, 1993. 1(6): p.
357-364.
18. Murray, B.S. and Cros, L., Adsorption of [beta]-lactoglobulin and [beta]-casein to
metal surfaces and their removal by a non-ionic surfactant, as monitored via a quartz
crystal microbalance. Colloids and Surfaces B: Biointerfaces, 1998. 10(4): p. 227-
241.
19. Dukhin, S.S., Kretzschmar, G., Miller, R., and Editors, Dynamics of Adsorption at
Liquid Interfaces. Studies in Interface Science. Vol. 1. 1995. 604 pp.
20. Makievski, A.V., Miller, R., Fainerman, V.B., Kragel, J., and Wustneck, R.,
Adsorption of proteins at the gas-liquid and oil-water interfaces as studied by the
pendant drop method. Journal of Royal Society of Chemistry, 1999. 227(Food
Emulsions and Foams): p. 269-284.
21. Benjamins, J., Cagna, A., and Lucassen-Reynders, E.H., Viscoelastic properties of
triacylglycerol/water interfaces covered by proteins. Colloids and Surfaces A:
Physicochemical and Engineering Aspects, 1996. 114: p. 245-254.
22. Williams, A. and Prins, A., Comparison of the dilational behaviour of adsorbed milk
proteins at the air-water and oil-water interfaces. Colloids and Surfaces A:
Physicochemical and Engineering Aspects, 1996. 114: p. 267-275.
23. Yarranton, H.W., Sztukowski, D.M., and Urrutia, P., Effect of interfacial rheology on
model emulsion coalescence: I. Interfacial rheology. Journal of Colloid and Interface
24. White, D.A., Fisk, I.D., Mitchell, J.R., Wolf, B., Hill, S.E., and Gray, D.A.,
Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural
emulsion. Food Hydrocolloids, 2008. 22(7): p. 1224-1232.
25. Katavic, V., Agrawal Ganesh, K., Hajduch, M., Harris Stefan, L., and Thelen Jay, J.,
Protein and lipid composition analysis of oil bodies from two Brassica napus
cultivars. Proteomics, 2006. 6(16): p. 4586-98.
26. Roux, E.M.A., Les oléosines, de nouveaux émulsifiants d'origine végétale.
Comparaison des globules lipidiques extraits de végétaux (A. thaliana) et de levures
(Y. lipolytica), in UMR de Chimie Biologique INRA/INA P-G. 2003, Institut National
Agronomique: Paris-Grignon. p. 1-199.
27. Murray, B.S. and Dickinson, E., Interfacial rheology and the dynamic properties of
adsorbed films of food proteins and surfactants. Food Science and Technology
International, Tokyo, 1996. 2(3): p. 131-145.
28. Walstra, P., Principles of emulsion formation. Chemical Engineering Science, 1993. 48(2): p. 333-49.
29. Wilde, P.J., Interfaces: their role in foam and emulsion behaviour. Current Opinion in Colloid & Interface Science, 2000. 5(3-4): p. 176-181.
30. Maget-Dana, R., The monolayer technique: a potent tool for studying the interfacial
properties of antimicrobial and membrane-lytic peptides and their interactions with
lipid membranes. Biochimica et Biophysica Acta (BBA) - Biomembranes, 1999.
1462(1-2): p. 109-140.
31. Roux, E., Baumberger, S., Axelos, M.A.V., and Chardot, T., Oleosins of Arabidopsis
thaliana: Expression in Escherichia coli, Purification, and Functional Properties.
Journal of Agricultural and Food Chemistry, 2004. 52(16): p. 5245-5249.
32. Marsh, D., Lateral pressure in membranes. Biochimica et Biophysica Acta (BBA) - Reviews on Biomembranes, 1996. 1286(3): p. 183-223.
33. Miller, R. Proteins at liquid/liquid interface-adsorption and rheological properties. in
Second World Congress on Emulsion. 1997. EDS, Paris.
34. Gaines, G.L., Jr., Insoluble Monolayers at Liquid-Gas Interfaces, ed. Wiley. 1966, New York. p. 386.
Chapitre 3
Procédé Intégré :
Approche Générique
3.1 Graines oléoprotéagineuses sélectionnées ... 101