Skip to Main content Skip to Navigation
Theses

Influence des interactions protéines-polysaccharides sur la digestibilité de l'algue rouge Palmaria palmata

Abstract : The weak, nutritional value of food products seems to be due by interactions between proteins and soluble fibres. The red seaweed Palmaria palmata is our model to study this problem. After the determination of proximal composition, the in vitro digestibility of this alga was measured after physical' treatments and fennentation. Washing and fermentation by Trichoderma pseudokoningii were the more efficient with respectively 50 and 65% of that of casein compared to 19.6% for crude alga. A negative correlation between xylose content and digestibility was shown. Following the extraction condition, algal xylan had a mean degree of polymerisation varying between 5 and 25.'The casein'digestibility was reduced as the addition of 0.1 % of xylan. Soluble and dialysed fractions from alga demonstrate the presence of high molecular aggregates ofxylan/phycaeryhtin seem to be 1ink by ionic bindings.
Document type :
Theses
File URL :
http://docnum.univ-lorraine.fr/prive/SCD_T_2003_0238_MARRION.pdf
Complete list of metadatas

https://hal.univ-lorraine.fr/tel-01746927
Contributor : Thèses Ul <>
Submitted on : Thursday, March 29, 2018 - 10:47:56 AM
Last modification on : Thursday, September 24, 2020 - 12:02:12 PM

Identifiers

  • HAL Id : tel-01746927, version 1

Collections

Citation

Olivier Marrion. Influence des interactions protéines-polysaccharides sur la digestibilité de l'algue rouge Palmaria palmata. Biotechnologies. Université Henri Poincaré - Nancy 1, 2003. Français. ⟨NNT : 2003NAN11311⟩. ⟨tel-01746927⟩

Share

Metrics

Record views

20