Etudes spectrale et microscopique du systeme gelatine/carboxymethylcellulose sodique en absence et en presence de NaCl, CaCl2 et du glucose dans le domaine alimentaire

Abstract

Biopolymer complexation and understanding of the complex formation mechanism in different environmental conditions are essential for preventing and improving techno-functional properties of complexes. Indeed, the functional properties of complexed biopolymers were shown to be higher than those of biopolymers alone, and the use fields of these complex macromolecular assemblies are multiple. The aim of this work is to understand the possible mechanisms used depending on the nature of the obtained mixtures. According to a fundamental point of view, it is obvious that the protecting effect of sodium carboxymethylcellulose (NaCMC) on gelatin and the α -helix conformational modifications are strongly influenced by the nature of the medium. The objective of this work is to minimize as possible the structure changes of α-helix to maintain gelatin more stable and to protect it against denaturation that appears during the transformation processes especially in the food industry. This may be followed by various spectral and microscopic methods such as UV-Vis, phase diagrams, electrophoresis, FTIR, XRD, polarimetry and AFM.