Recherche et caractérisation d’activités enzymatiques dans les flocons d’Avena sativa

Abstract

Enzymes are ubiquitous biocatalysts in all living organisms. They are involved at the cellular level in various metabolisms of the organism such as replication, signal transmission, apoptosis, photosynthesis etc. Their specific and rapid actions have led scientists to seek their exploitation in various industrial fields in order to satisfy the needs of daily life. Among these enzymes, hydrolases represent the most widely used class in industry. A large number of enzymes from a variety of different plants currently play an important role in a range of different industrial applications. The oat plant is one of the most important varieties recognised as a healthy cereal since the mid-1980s. To this end, the objective of our work is to research and characterise the enzymatic activities of 2 hydrolases (lipases and amylases) of oat flakes (Avena sativa) by studying the influence of pH and temperature on the activity and stability of these 2 hydrolases. The results obtained show that both hydrolases reach their optimal activities at pH 7.2 and at the incubation temperature of 37°C and that the stability of both enzymes is affected by the 60 min treatments at extreme conditions of temperature and pH