Peptidasas utilizadas en tecnología láctea: Conocimiento actual y aplicaciones relevantes
DOI:
https://doi.org/10.33448/rsd-v11i7.30367Palabras clave:
Enzima exógena; Procesamiento de lácteos; Hidrolizados de proteína de leche; Hidrólisis enzimática; Proteólisis.Resumen
El sector lácteo es uno de los segmentos industriales más importantes en aplicaciones de peptidasas. Estas enzimas son capaces de hidrolizar las proteínas de la leche en péptidos y aminoácidos medianos/cortos, así como modular sus propiedades nutricionales y funcionales, que incluyen cambios sensoriales (por ejemplo, textura y sabor), mejoras en las características de digestibilidad y solubilidad, además de liberación de compuestos bioactivos. Por lo tanto, los péptidos se han aplicado en el desarrollo de diversos productos lácteos, como quesos y otros productos derivados de la caseína y las proteínas del suero. Sin embargo, es importante conocer la estructura de las proteínas de la leche para seleccionar la mejor peptidasa para obtener los hidrolizados deseados. Además, las peptidasas tienen diferentes especificidades, como sitios catalíticos y pH óptimo de acción, que deben tenerse en cuenta antes de su aplicación en la matriz láctea. La presente revisión tiene como objetivo abordar aspectos importantes asociados con las características de la peptidasa y sus aplicaciones biotecnológicas actuales en la industria láctea.
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