Hidrolizados proteicos a partir de subproductos de la industria pesquera: obtención y funcionalidad
DOI:
https://doi.org/10.15517/am.v32i2.41437Palabras clave:
proteínas hidrolizadas, péptidos bioactivos, valoración de subproductos, compuestos funcionalesResumen
Introducción. Los subproductos de la industria pesquera representan más del 50 % de la materia prima y suelen utilizarse para generar productos de bajo valor agregado. Sin embargo, estos subproductos presentan componentes con un alto valor comercial como los aceites ricos en omega 3, proteínas de alto valor nutricional, colágeno, enzimas y péptidos bioactivos. Objetivo. Presentar el estado actual respecto a la funcionalidad y el proceso de obtención de hidrolizados proteicos y péptidos bioactivos de origen pesquero. Desarrollo. Este trabajo se realizó en Costa Rica entre enero de 2017 y setiembre de 2019, en él se describe la generación y utilización de los subproductos de la industria pesquera, el proceso de obtención de hidrolizados y péptidos, desde las etapas preliminares hasta su fraccionamiento y purificación; finaliza con las aplicaciones y propiedades funcionales de estos compuestos como su valor nutricional, capacidad de retención de agua, emulsificante y espumante y su actividad antioxidante y antihipertensiva. Conclusión. Los hidrolizados proteicos y los péptidos de origen pesquero son una opción para la creación de nuevos ingredientes con aplicaciones en la industria alimentaria y farmacéutica, especialmente por su actividad antioxidante y antihipertensiva, propiedades que dependen del fraccionamiento y purificación de los péptidos bioactivos, por lo que se deben desarrollar y optimizar las tecnologías que permitan realizar estos procesos a nivel industrial y a un costo adecuado.
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