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Vol. 14 Núm. 2 (2023)
Vol 14, Núm.2 (2023): Julio-Diciembre

Revisiones/Reviews

Review. Aplicaciones del lactosuero y sus derivados proteínicos

https://doi.org/10.19053/01217488.v14.n2.2023.15002

Publicado 2023-07-19

  • Angela Patricia Aponte Colmenares
    • ,
  • Gloria Astrid Prieto Suárez
    • ,
  • Yeimy Tatiana Castellanos Báez
    • ,
  • Carlos de Jesús Muvdi Nova
    • ,
  • Iván Yurievich Sakharov

Angela Patricia Aponte Colmenares
"Grupo de Investigación en Química y Tecnología de Alimentos- GIQTA-UPTC, Escuela de Ciencias Químicas. Universidad Pedagógica y Tecnológica de Colombia, Tunja";}

Gloria Astrid Prieto Suárez
PhD. Grupo de Investigación en Química y Tecnología de Alimentos-UPTC, Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Tunja

Yeimy Tatiana Castellanos Báez
Química. Grupo de Investigación en Química y Tecnología de Alimentos-UPTC, Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Tunja.

Carlos de Jesús Muvdi Nova
PhD. Centro de Investigación en Ciencia y Tecnología de Alimentos. Escuela de Ingeniería Química, Universidad Industrial de Santander, Bucaramanga.

Iván Yurievich Sakharov
PhD. Departamento de Química, Universidad Estatal Lomonosov de Moscú, Moscú, Rusia

Resumen

Resumen

El lactosuero se descubrió hace unos 3,000 años como subproducto de la industria láctea (quesera principalmente) y durante años se consideró como un líquido de desecho, utilizado como alimento para animales o simplemente vertido como residuo a ríos. Sin embargo, hoy en día el aprovechamiento del suero de leche permite reconocerlo como un ingrediente nutricional de alto valor agregado aplicado a muchos productos alimenticios. Dentro de su composición encontramos: lactosa, grasa, proteínas de importante valor biológico, minerales y vitaminas; las proteínas del lactosuero se constituyen como una fuente económica con múltiples propiedades tecno-funcionales, nutracéuticas y nutricionales, útiles para añadir a una amplia gama de alimentos multiplicando posibilidades de desarrollo para la misma industria láctea. Teniendo en cuenta lo expuesto, a lo largo de esta revisión se describirán aspectos relevantes sobre este subproducto lácteo haciendo énfasis en las proteínas que lo conforman y en sus derivados (concentrados e hidrolizados), así como las propiedades moleculares, fisicoquímicas y tecno-funcionales, aspectos que lo posicionan como una materia prima llamativa a nivel industrial además de las bondades que para la salud del consumidor imparte.

Palabras clave

Concentrados proteínicos de lactosuero, derivados proteicos, hidrolizados de proteínas del lactosuero, propiedades funcionales

PDF

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