Caractérisation chimique et propriétés fonctionnelles de la fraction protéique de pois (Pisum sativum) obtenue par turboséparation

Abstract : The major source of fegume protein used in food industry come from soybean. In france, soybeans are almost not grawn but peas, used for animal feeding, are widely grown. The aim of this work was to valorize the field peas as a source of protein in order to compete with soybeans in food industry. The study of the chemical composition of pea constitue the first part of this word; then the fractionation of pea proteins by air-classification technique was the aim of the second part. The protein enriched fraction obtained by air-classification was then enzymatically hydrolysed. The functional properties of the hydrolysed protein-rich fraction and the non hydrolysed one were compared to toose of the pea flour in order to evaluate the result of air-classification and hydrolysis. The difference of properties between homologous proteins, like soybean, lupine and fababean were studied to estimate the quality of pea proteins
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Theses
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http://docnum.univ-lorraine.fr/prive/INPL_T_1993_BRISSON_S.pdf
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https://hal.univ-lorraine.fr/tel-01752287
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Submitted on : Thursday, March 29, 2018 - 1:40:29 PM
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Savine Brisson. Caractérisation chimique et propriétés fonctionnelles de la fraction protéique de pois (Pisum sativum) obtenue par turboséparation. Autre. Institut National Polytechnique de Lorraine, 1993. Français. ⟨NNT : 1993INPL074N⟩. ⟨tel-01752287⟩

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