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Potentialités alimentaires et technologiques de l'épicarpe de papaye

Potentialités alimentaires et technologiques de l'épicarpe de papaye


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About the Book

L'épicarpe de la papaye cultivar solo 8 n'entre pas généralement dans la consommation de ce sous-produit. L'objectif de ce travail a été de contribuer à la valorisation de ce sous-produit à travers l'évaluation de sa composition biochimique, la purification de ses enzymes pectinolytiques et l'utilisation de ces enzymes dans les essais de clarification du jus de pomme de cajou. L'analyse biochimique a montré que ce sous-produit contient des teneurs importantes de fibres (32 g/100g MS), de protéines (11,67 g/100g MS) et de minéraux (5,98 g/100g MS) notamment le potassium (516,33 mg/100g MS) et le fer (0,65 mg/100gMS). En outre, l'épicarpe de la papaye a montré des potentialités antioxydantes à travers sa teneur en polyphénols totaux, en flavonoïdes, en tanins et l'inhibition du radical DPPH (82,89%).La purification ( précipitation au sulfate d'ammonium 30%, dialyse et focalisation iso-électrique) à partir de l'épicarpe de la papaye a montré qu'il contient une PME alcaline et thermophile, une PG acide et mésophile et une PL alcaline et mésophile. Les essais de clarification du jus de pomme de cajou à partir des enzymes purifiées ont réduit significativement la viscosité du jus brut.


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Product Details
  • ISBN-13: 9786138423058
  • Publisher: Editions Universitaires Europeennes
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 381 gr
  • ISBN-10: 6138423054
  • Publisher Date: 18 Oct 2018
  • Height: 229 mm
  • No of Pages: 220
  • Spine Width: 13 mm
  • Width: 152 mm


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Potentialités alimentaires et technologiques de l'épicarpe de papaye
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Potentialités alimentaires et technologiques de l'épicarpe de papaye
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