{"id":6626,"date":"2012-12-19T05:53:38","date_gmt":"2012-12-19T11:53:38","guid":{"rendered":"https:\/\/www.insta-pro.com\/fr\/2012\/12\/19\/impact-of-extrusion-on-nutrientspart1\/"},"modified":"2022-04-26T16:13:35","modified_gmt":"2022-04-26T21:13:35","slug":"impact-of-extrusion-on-nutrientspart1","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/impact-of-extrusion-on-nutrientspart1\/","title":{"rendered":"Impact de l\u2019extrusion sur les nutriments &#8211; 1re partie&#160;: prot\u00e9ines et glucides"},"content":{"rendered":"<p>L\u2019objectif de la cuisson est d\u2019am\u00e9liorer la valeur nutritionnelle de l\u2019alimentation animale ou humaine en apportant des quantit\u00e9s contr\u00f4l\u00e9es de chaleur thermique pendant un certain temps, en pr\u00e9sence d\u2019humidit\u00e9. Ce blogue sera divis\u00e9 en de<span style=\"color: #000000;\">ux parties. Dans la premi\u00e8re partie, <\/span><span style=\"color: #ff6600;\"><span style=\"color: #000000;\">nous parlerons de l\u2019impact de l\u2019extrusion \u00e0 la fois sur les prot\u00e9ines et les glucides. Dans la deuxi\u00e8me partie on discutera des lipides, mati\u00e8res grasses, et vitamines.<\/span><\/p>\n<p><\/span><\/p>\n<p>La cuisson par extrusion est pratiqu\u00e9e depuis des d\u00e9cennies comme moyen de transformation pour l\u2019alimentation animale ou humaine. Au cours de la cuisson par extrusion, les temp\u00e9ratures peuvent \u00eatre relativement \u00e9lev\u00e9es (260-350&#160;\u02daF, soit environ 125-175&#160;\u02daC) mais le temps de s\u00e9jour \u00e0 cette haute temp\u00e9rature est tr\u00e8s court (5 \u00e0 10 secondes). Pour cette raison, les processus de cuisson-extrusion sont souvent appel\u00e9s HTST (High Temperature\/Short Time &#8211; haute temp\u00e9rature\/courte dur\u00e9e).<\/p>\n<p>Ce type de processus tend \u00e0 maximiser les effets b\u00e9n\u00e9fiques de l\u2019apport de chaleur au stock de nourriture pour animaux ou humains, tout en minimisant les effets n\u00e9fastes sur les nutriments.<\/p>\n<p>Les principaux nutriments desquels on est susceptible de se pr\u00e9occuper lorsqu\u2019on utilise l\u2019extrusion sont les prot\u00e9ines, les glucides, les lipides, les vitamines et oligo-\u00e9l\u00e9ments, et l\u2019eau.<\/p>\n<p>Les <a href=\"http:\/\/en.wikipedia.org\/wiki\/Protein\">prot\u00e9ines<\/a> sont d\u00e9natur\u00e9es par le proc\u00e9d\u00e9 de cuisson. Le degr\u00e9 de d\u00e9naturation d\u00e9pend de la temp\u00e9rature. Les enzymes comme les facteurs anti-nutritionnels dans les ol\u00e9agineux sont des prot\u00e9ines qui peuvent \u00eatre d\u00e9sactiv\u00e9es par un traitement thermique appropri\u00e9 via l\u2019extrusion. Une d\u00e9sactivation correcte affecte la structure tertiaire et secondaire tout en gardant la structure primaire (acides amin\u00e9s) intacte.<\/p>\n<p>La sous-cuisson, c\u2019est une insuffisance de chaleur par rapport \u00e0 la temp\u00e9rature optimale n\u00e9cessaire \u00e0 la d\u00e9sactivation des facteurs anti-nutritionnels dans les ol\u00e9agineux. La surcuisson, elle, est le r\u00e9sultat d\u2019un apport de chaleur trop important, qui peut occasionner la \u00ab&#160;<a href=\"http:\/\/en.wikipedia.org\/wiki\/Maillard_reaction\">r\u00e9action de Maillard<\/a>&#160;\u00bb.<\/p>\n<p>\u00c0 la diff\u00e9rence des autres acides amin\u00e9s, la <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lysine\">lysine<\/a> poss\u00e8de deux groupes amines (NH2). Avec son groupe amine suppl\u00e9mentaire, la lysine forme un sucre amin\u00e9 complexe avec le glucose ou le lactose.<\/p>\n<p>L\u2019effet de l\u2019extrusion sur les glucides concerne principalement la g\u00e9latinisation de l\u2019amidon, \u00e0 un niveau permettant potentiellement d\u2019am\u00e9liorer sa digestibilit\u00e9 lors du processus. Le degr\u00e9 auquel cet effet est produit est contr\u00f4l\u00e9 par l\u2019intensit\u00e9 du proc\u00e9d\u00e9 d\u2019extrusion en pr\u00e9sence d\u2019eau. D\u2019autre part, l\u2019effet principal sur les fibres concerne l\u2019augmentation de leur densit\u00e9 apparente. La mati\u00e8re fibreuse, creuse, est \u00e9cras\u00e9e du fait de l\u2019action m\u00e9canique, du broyage et du cisaillement.<\/p>\n<p>On remarque aussi qu\u2019une partie des glucides complexes indigestes est convertie en glucides davantage solubles, ou m\u00eame des glucides simples. Ceci pourrait expliquer en partie la valeur \u00e9nerg\u00e9tique sup\u00e9rieure d\u2019un produit extrud\u00e9 par rapport \u00e0 d\u2019autres traitements par la chaleur.<\/p>\n<p>Restez \u00e0 l\u2019aff\u00fbt pour la deuxi\u00e8me partie, dans laquelle nous discuterons de l\u2019effet de l\u2019extrusion sur les lipides, les vitamines, les min\u00e9raux et l\u2019eau.<\/p>\n<p>&#160;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019objectif de la cuisson est d\u2019am\u00e9liorer la valeur nutritionnelle de l\u2019alimentation animale ou humaine en apportant des quantit\u00e9s contr\u00f4l\u00e9es de chaleur thermique pendant un certain temps, en pr\u00e9sence d\u2019humidit\u00e9. Ce blogue sera divis\u00e9 en deux parties. Dans la premi\u00e8re partie, nous parlerons de l\u2019impact de l\u2019extrusion \u00e0 la fois sur les prot\u00e9ines et les glucides. [&hellip;]<\/p>\n","protected":false},"author":55,"featured_media":11236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[616,8322,637,8322,550,592],"class_list":{"0":"post-6626","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-nutrition-et-technologies","8":"tag-cuisson-par-extrusion-fr","9":"tag-extrusion-a-sec-a-cisaillement-eleve","10":"tag-formulation-de-lalimentation-animale","12":"tag-produits-extrudes-fr","13":"tag-transformation-pour-lalimentation-humaine-ou-animale-fr-2"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Part 1: Impact of Extrusion on Nutrients - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Learn how the extrusion process affects the nutritional value of carbohydrates. 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It can affect the fiber content, digestibility, and energy value of the foods.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/impact-of-extrusion-on-nutrientspart1\/\" \/>\n<meta property=\"og:site_name\" content=\"Insta-Pro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/instaprointernational\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-12-19T11:53:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-26T21:13:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.insta-pro.com\/wp-content\/uploads\/2013\/01\/impact-of-extrusion-on-nutrients-part-two.png\" \/>\n\t<meta property=\"og:image:width\" content=\"920\" \/>\n\t<meta property=\"og:image:height\" content=\"320\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Nabil Said\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@InstaProInt\" \/>\n<meta name=\"twitter:site\" content=\"@InstaProInt\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/\"},\"author\":{\"name\":\"Nabil Said\",\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#\\\/schema\\\/person\\\/700308fc8307ab9fa786def0c8da618f\"},\"headline\":\"Impact de l\u2019extrusion sur les nutriments &#8211; 1re partie&#160;: prot\u00e9ines et glucides\",\"datePublished\":\"2012-12-19T11:53:38+00:00\",\"dateModified\":\"2022-04-26T21:13:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/\"},\"wordCount\":559,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/instapro.spinuhost.com\\\/wp-content\\\/uploads\\\/2013\\\/01\\\/impact-of-extrusion-on-nutrients-part-two.png\",\"keywords\":[\"Cuisson par extrusion\",\"extrusion \u00e0 sec \u00e0 cisaillement \u00e9lev\u00e9\",\"Formulation de l\u2019alimentation animale\",\"extrusion \u00e0 sec \u00e0 cisaillement \u00e9lev\u00e9\",\"Produits extrud\u00e9s\",\"Transformation pour l\u2019alimentation humaine ou animale\"],\"articleSection\":[\"Nutrition et Technologies\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/\",\"url\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/\",\"name\":\"Part 1: Impact of Extrusion on Nutrients - Insta-Pro\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/fr\\\/blog\\\/nutrition-et-technologies\\\/impact-of-extrusion-on-nutrientspart1\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/instapro.spinuhost.com\\\/wp-content\\\/uploads\\\/2013\\\/01\\\/impact-of-extrusion-on-nutrients-part-two.png\",\"datePublished\":\"2012-12-19T11:53:38+00:00\",\"dateModified\":\"2022-04-26T21:13:35+00:00\",\"description\":\"Learn how the extrusion process affects the nutritional value of carbohydrates. 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