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Article . 2006
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Article . 2006
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Uso de bacterias lácticas en nuevos productos funcionales de lactosuero

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 2006 Argentina Spanish; Castilian Publisher:Publitec
Authors: Pescuma, Micaela; Hebert, Elvira Maria; Font, Graciela Maria; Mozzi, Fernanda Beatriz;

handle: 11336/59364

Uso de bacterias lácticas en nuevos productos funcionales de lactosuero

Abstract

En la Argentina, el 90% del lactosuero de quesería es descartado provocando contaminación ambiental. Este importante subproducto podría ser utilizado para elaborar bebidas fermentadas funcionales de mejor digestibilidad y elevado contenido proteico. En este trabajo se estudió la capacidad de ciertas bacterias lácticas (BAL) de crecer en lactosuero y de degradar la β-lactoglobulina (BLG), proteína mayoritaria del lactosuero resistente a la digestión y potencialmente alergénica. Las BAL fueron capaces de crecer en lactosuero, liberar aminácidos y reducir el pH y el contenido de lactosa. La hidrólisis de BLG por las BAL incrementó la concentración de aminoácidos y péptidos pequeños, de mayor asimilación en el intestino. La presencia de polisacáridos en la matriz alimentaria aumentaría la digestibilidad de BLG. Las BAL seleccionadas podrían ser usadas en la elaboración de nuevos productos funcionales de lactosuero.

Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina

Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina

Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina

Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina

Country
Argentina
Related Organizations
Keywords

Alimentos Funcionales, Bacterias Lacticas, Lactosuero, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
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