Propiedades y posibles aplicaciones de las proteínas de salvado de trigo

Autores/as

  • Guadalupe Chaquilla-Quilca Universidad Nacional Micaela Bastidas de Apurímac, Facultad de Ingeniería, EAP Ing. Agroindustrial. Abancay, Apurímac, Perú.
  • René Renato Balandrán Quintana Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Vegetal, Carretera a La Victoria km 0.6, Hermosillo, Sonora, México, C.P. 83304.
  • Ana María Mendoza-Wilson Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Vegetal, Carretera a La Victoria km 0.6, Hermosillo, Sonora, México, C.P. 83304.
  • Jorge Nemesio Mercado-Ruiz Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Vegetal, Carretera a La Victoria km 0.6, Hermosillo, Sonora, México, C.P. 83304.

DOI:

https://doi.org/10.29059/cienciauat.v12i2.883

Palabras clave:

proteínas de cereales, subproductos agroindustriales, tecnologías emergentes.

Resumen

 

El salvado de trigo se destina principalmente al consumo animal, por lo que algunos de sus componentes son subutilizados, representando oportunidades de valor agregado. Constituye las capas externas del grano y contiene hasta 18 % en peso de proteínas con mejor calidad que las de la harina. Estas proteínas no son aprovechadas debido a que la mayoría están protegidas por una matriz de polisacáridos, indigerible para el sistema gastrointestinal humano, por lo que es necesaria su extracción. Tradicionalmente, las proteínas de salvado han sido recuperadas mediante extracción alcalina y se han propuesto como ingredientes para la elaboración de productos alimenticios. Sin embargo, su uso es casi inexistente, debido a que los procesos de extracción son agresivos y no redituables. El objetivo del presente trabajo fue describir las propiedades de las proteínas del salvado de trigo, así como sus usos potenciales. Entre sus propiedades destacan la digestibilidad, el perfil de aminoácidos y la capacidad de absorción de grasa. La fracción soluble en agua de estas proteínas, por su fácil extracción, podría tener valor agregado al utilizarse en tecnologías emergentes: como fuente de péptidos bioactivos, en la producción de nanopartículas con aplicaciones industriales o como matrices para procesos de biomineralización artificial.

 

Biografía del autor/a

René Renato Balandrán Quintana, Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Vegetal, Carretera a La Victoria km 0.6, Hermosillo, Sonora, México, C.P. 83304.

Coordinación de Tecnología de Alimentos de Origen Vegetal. Investigador titular.

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Publicado

2018-01-31

Cómo citar

Chaquilla-Quilca, G., Balandrán Quintana, R. R., Mendoza-Wilson, A. M., & Mercado-Ruiz, J. N. (2018). Propiedades y posibles aplicaciones de las proteínas de salvado de trigo. CienciaUAT, 12(2), 137-147. https://doi.org/10.29059/cienciauat.v12i2.883

Número

Sección

Biotecnología y Ciencias Agropecuarias