Search results for "Propriétés Emulsifiantes"

effect of the extraction of proteins from hemp press-cakes on their functionalities

2019

Plant proteins are a coherent option to feed the planet while limiting global warming. Common proteins (wheat, soya and maize) will soon no longer be sufficient to meet the increased demand for proteins. This thesis focuses on the development of a new source of plant protein for human consumption, based on a co-product of the oil mill: hemp proteins from press-cake. To meet this objective, the three main lines of action are: the definition of extraction conditions, the study of the physico-chemical properties of the isolates extracted under the defined conditions and the study of their emulsifying properties. The data in the literature on the extraction of hemp proteins are limited and not …