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Valorisation de la graine d'arachide broyée : rôle des différentes fractions dans la structuration par gélification d'une suspension aqueuse

Abstract : The peanut (Arachis Hypogaea L.) is a legume widely consumed in southern countries (Africa, Asia and South-America). In these countries, it is an inexpensive, local food and a quality nutritional intake. However, alternative consumption patterns to raw peanut seed are rare. The company Onyx Développement has developed innovative food products based on gelled groundnut suspensions. The objective of this thesis is to study the structuring mechanisms of these suspensions (via different physical and enzymatic processes), and the structural properties of the gels formed. Peanut suspensions were prepared by grinding, in the presence of salt water, previously bleached seeds. We have shown that these suspensions can gel by processes usually used to form protein gels (acidification, heat treatment or enzymatic action). The suspensions were fractionated and each fraction was characterized in terms of composition and its role in the gelling process studied. The structural properties of the gels were evaluated by rheology and the microstructure of the network was observed by confocal microscopy. The extraction of proteins at different ionic strengths allowed us to preferentially solubilize certain globulins (arachin or conarachin) and their respective contribution to the gel structure was characterized. The effect of protein concentration, lipid fraction and particulate solid fraction were characterized in particular on gels obtained by heat treatment, with or without enzymatic pre-treatment with transglutaminase.
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  • HAL Id : tel-03125492, version 1

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Benoît Basse. Valorisation de la graine d'arachide broyée : rôle des différentes fractions dans la structuration par gélification d'une suspension aqueuse. Chimie organique. Université Paris-Saclay, 2020. Français. ⟨NNT : 2020UPASB006⟩. ⟨tel-03125492⟩

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