Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino

Autores

DOI:

https://doi.org/10.33448/rsd-v11i1.24340

Palavras-chave:

Proteínas do soro; Componentes funcionais caprinos; Peptídeos bioativos.

Resumo

O leite caprino é utilizado há décadas em substituição aos demais leites por estar associado a melhor digestibilidade, menor alergenicidade e potenciais benefícios à saúde do consumidor. A indústria láctea ocasionalmente descarta subprodutos como o soro do leite de cabra, um líquido amarelado, que pode ser obtido pela fabricação de queijos ou pela precipitação ácida das caseínas. O soro é a fração solúvel do leite que contém diversos componentes remanescentes notoriamente interessantes, como as proteínas, presentes na forma de um pool proteico, que tem potencial de apresentar diferentes atividades biológicas, bem como, propriedades tecnológicas de grande interesse. A hidrólise das proteínas do soro do leite caprino demonstra ser um processamento eficaz para obtenção de moléculas bioativas que devido a sua funcionalidade tem grande potencial para serem microencapsuladas. Assim essa revisão da literatura de maneira geral compila apenas estudos envolvendo o leite caprino, e faz um apanhado a respeito da composição do leite caprino e o desenvolvimento da caprinocultura leiteira. Bem como busca enfatizar as proteínas e peptídeos do soro do leite caprino e as bioatividades a quais estas são relacionadas, de maneira a gerar um maior entendimento sobre suas características tecnológicas, atividades biológicas e funcionais possibilitando reunir conhecimentos de uma fonte proteica com diversos benefícios a saúde que geralmente é descartada, e pode ser melhor aproveitado pela indústria, proporcionando geração de renda para aqueles que sobrevivem desta atividade agropecuária.

Biografia do Autor

Tatiane Santi Gadelha, Universidade Federal da Paraíba

Professora do departamento de biologia molecular e celular, Universidade Federal da paraíba

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02/01/2022

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CAMPOS, M. I. F.; LIMA, A. K. de S.; LOPES NETO, J. H. P. .; OLIVEIRA , J. M. C. de; GADELHA, T. S. . Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino. Research, Society and Development, [S. l.], v. 11, n. 1, p. e6611124340, 2022. DOI: 10.33448/rsd-v11i1.24340. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/24340. Acesso em: 24 nov. 2024.

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v. 11 n. 1

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Ciências Agrárias e Biológicas

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Copyright (c) 2022 Maria Isabel Ferreira Campos; Anna Karoline de Sousa Lima; José Honório Pereira Lopes Neto; Julia Mariano Caju de Oliveira ; Tatiane Santi Gadelha

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