SABER UCV >
1) Investigación >
Artículos Publicados >

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/123456789/13585

Título : Lactosuero como fuente de péptidos bioactivos
Otros títulos : Whey as a source of bioactive peptides
Autor : Alvarado Carrasco, Carlos
Guerra, Marisa
Palabras clave : Proteínas del suero
biopéptidos
Fecha de publicación : 9-Mar-2016
Resumen : Whey derived from cheese making operations has always been regarded as a low value waste. It´s destination is still one of the most serious problems faced by the dairy industry worldwide. Some food products in the market include whey as an ingredient, mainly as a way to increase dairy solids at a low cost, and to a lesser degree, to take advantage of its functional properties, such as foaming, water retention and thickening agent. Thanks to a continuous research activity, there has been an increase in the number of functional (as a source of peptides with biological activity: hypotensives, antioxidants, antithrombotics or immunomodulators, among others) and nutritional applications (as a source of energy, essential amino acids, vitamins and minerals), promoting the use of whey as an ingredient and a functional food. Recently, relatively few studies have reported the role that some whey peptide fractions play over the consumer´s health, in comparison with those derived from caseins. This review compiles information, regarding research done on whey as a source of bioactive peptides
URI : http://saber.ucv.ve/jspui/handle/123456789/13585
ISSN : 0798-0752
Aparece en las colecciones: Artículos Publicados

Ficheros en este ítem:

Fichero Descripción Tamaño Formato
Anales venezolanos de nutrición 2010.pdf55.73 kBAdobe PDFVisualizar/Abrir

Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2008 MIT and Hewlett-Packard - Comentarios