Review. Applications of whey and its proteins derivatives
Abstract Whey was discovered about 3,000 years ago as a by-product of the dairy industry (mainly cheese) and for years it was considered a liquid waste, used as animal feed or simply dumped into rivers. However, today the use of whey allows it to be recognized as a nutritional ingredient with high a...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2023
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15002 |
| _version_ | 1801706356176060416 |
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| author | Aponte Colmenares, Angela Patricia Prieto Suárez, Gloria Astrid Castellanos Báez, Yeimy Tatiana Muvdi Nova, Carlos de Jesús Yurievich Sakharov, Iván |
| author_facet | Aponte Colmenares, Angela Patricia Prieto Suárez, Gloria Astrid Castellanos Báez, Yeimy Tatiana Muvdi Nova, Carlos de Jesús Yurievich Sakharov, Iván |
| author_sort | Aponte Colmenares, Angela Patricia |
| collection | OJS |
| description | Abstract
Whey was discovered about 3,000 years ago as a by-product of the dairy industry (mainly cheese) and for years it was considered a liquid waste, used as animal feed or simply dumped into rivers. However, today the use of whey allows it to be recognized as a nutritional ingredient with high added value applied to many food products. Within its composition we find: lactose, fat, proteins of important biological value, minerals and vitamins; whey proteins constitute an economic source with multiple techno-functional, nutraceutical and nutritional properties, useful to add to a wide range of foods, multiplying development possibilities for the dairy industry itself. Taking into account the above, throughout this review relevant aspects of this dairy by-product will be described, emphasizing the proteins that make it up and their derivatives (concentrated and hydrolyzed), as well as the molecular, physicochemical and functional properties, aspects that they position it as a striking raw material at an industrial level in addition to the benefits it imparts to the health of the consumer. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-15002 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2023 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-150022024-05-10T00:51:44Z Review. Applications of whey and its proteins derivatives Review. Aplicaciones del lactosuero y sus derivados proteínicos Aponte Colmenares, Angela Patricia Prieto Suárez, Gloria Astrid Castellanos Báez, Yeimy Tatiana Muvdi Nova, Carlos de Jesús Yurievich Sakharov, Iván Concentrados proteínicos de lactosuero derivados proteicos hidrolizados de proteínas del lactosuero propiedades funcionales Whey protein concentrates, protein derivatives, whey protein hydrolysates, functional properties. Abstract Whey was discovered about 3,000 years ago as a by-product of the dairy industry (mainly cheese) and for years it was considered a liquid waste, used as animal feed or simply dumped into rivers. However, today the use of whey allows it to be recognized as a nutritional ingredient with high added value applied to many food products. Within its composition we find: lactose, fat, proteins of important biological value, minerals and vitamins; whey proteins constitute an economic source with multiple techno-functional, nutraceutical and nutritional properties, useful to add to a wide range of foods, multiplying development possibilities for the dairy industry itself. Taking into account the above, throughout this review relevant aspects of this dairy by-product will be described, emphasizing the proteins that make it up and their derivatives (concentrated and hydrolyzed), as well as the molecular, physicochemical and functional properties, aspects that they position it as a striking raw material at an industrial level in addition to the benefits it imparts to the health of the consumer. 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. Universidad Pedagógica y Tecnológica de Colombia 2023-07-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15002 10.19053/01217488.v14.n2.2023.15002 Ciencia En Desarrollo; Vol. 14 No. 2 (2023): Vol 14, Núm.2 (2023): Julio-Diciembre; 139-155 Ciencia en Desarrollo; Vol. 14 Núm. 2 (2023): Vol 14, Núm.2 (2023): Julio-Diciembre; 139-155 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15002/13681 |
| spellingShingle | Concentrados proteínicos de lactosuero derivados proteicos hidrolizados de proteínas del lactosuero propiedades funcionales Whey protein concentrates, protein derivatives, whey protein hydrolysates, functional properties. Aponte Colmenares, Angela Patricia Prieto Suárez, Gloria Astrid Castellanos Báez, Yeimy Tatiana Muvdi Nova, Carlos de Jesús Yurievich Sakharov, Iván Review. Applications of whey and its proteins derivatives |
| title | Review. Applications of whey and its proteins derivatives |
| title_alt | Review. Aplicaciones del lactosuero y sus derivados proteínicos |
| title_full | Review. Applications of whey and its proteins derivatives |
| title_fullStr | Review. Applications of whey and its proteins derivatives |
| title_full_unstemmed | Review. Applications of whey and its proteins derivatives |
| title_short | Review. Applications of whey and its proteins derivatives |
| title_sort | review applications of whey and its proteins derivatives |
| topic | Concentrados proteínicos de lactosuero derivados proteicos hidrolizados de proteínas del lactosuero propiedades funcionales Whey protein concentrates, protein derivatives, whey protein hydrolysates, functional properties. |
| topic_facet | Concentrados proteínicos de lactosuero derivados proteicos hidrolizados de proteínas del lactosuero propiedades funcionales Whey protein concentrates, protein derivatives, whey protein hydrolysates, functional properties. |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15002 |
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