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, et dans le domaine de la confiserie comme agent d'enrobage. La gomme d'Acacia, également appelée gomme arabique, est un continuum d'arabinogalactanes-protéines (AGPs) qui différent entre eux par leurs compositions biochimiques, propriétés physicochimiques et structurales à l'origine de leurs diverses fonctionnalités. La connaissance précise de la composition, de la structure et des propriétés physicochimiques, et techno-fonctionnelles, des AGPs constitutifs de la gomme d'Acacia devrait permettre de développer des produits innovants et à haute valeur ajoutée. Seulement deux espèces de gommes sont utilisées et autorisées comme additifs, l'A. senegal et l'A. seyal. Des fonctionnalités de ces deux gommes sont différentes qui s'expliquent par de faibles variations dans leur composition en particulier leur teneur en protéines mais aussi par des propriétés structurales (l'A. senegal étant plus ramifiée mais moins compacte que l'A. seyal) et physicochimiques (A. senegal est plus visqueuse que l'autre) qui accentue leur disparité. De plus, s'il existe beaucoup d'études sur l'A. senegal qui est considérée comme la plus « noble » c'est à dire ayant de meilleures propriétés émulsifiantes grâce à la présence d'AGPs de haute masse molaire et riche en protéines, La gomme d'Acacia est une gomme naturelle unique par ses propriétés technofonctionnelles. Dans l'industrie alimentaire, elle est principalement utilisée dans le domaine des boissons pour stabiliser les arômes sous forme d'émulsions ou pour encapsuler les composés d'arômes ou les colorants

C. Dans-ce, le but général de mes travaux de thèse était d'aboutir à une meilleure compréhension des propriétés interfaciales et émulsifiantes des AGPs de gomme d'A. senegal, d'A. seyal et de leurs fractions. Pour atteindre ce but, les objectifs scientifiques suivants ont été fixés, General conclusions and perspectives