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Propriétés fonctionnelles de protéines végétales, en volume et aux interfaces fluides

Abstract : Challenges of public health and sustainable development trend to intensify the use of vegetables proteins, particularly in consumer goods sectors such as pharmaceutical, food and cosmetics industries. The recent overcome of technical limitation allows the industrial purification of vegetables proteins derived from meal made by vegetable oils production. These proteins are valuable as substitutes for saturated fats in structuring oils for human consumption. The lack of unsaturated vegetable oil texture can be reduced by these proteins acting as stabilizers and gelling agents in emulsions. We are interested in the functional properties of wheat, sunflower and rapeseed proteins, by volume and at interfaces. We have shown that sunflower protein gels with modulable elasticities are obtained by thermal denaturation. In addition, we studied the dynamics of protein film formation at fluid interfaces by combining measurements of tensiometry, dilatational viscoelasticity and ellipsometry. We highlight different structuring regimes and discuss the role of protein flexibility in this structuring.
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Submitted on : Monday, September 23, 2019 - 11:26:16 AM
Last modification on : Tuesday, September 8, 2020 - 5:36:18 AM
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  • HAL Id : tel-02294174, version 1



Alexandre Poirier. Propriétés fonctionnelles de protéines végétales, en volume et aux interfaces fluides. Autre [cond-mat.other]. Université Montpellier, 2019. Français. ⟨NNT : 2019MONTS005⟩. ⟨tel-02294174⟩



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