Procesos tecnológicos y métodos de control en la hidrólisis de proteínas

Autores/as

  • A GUADIX Departamento de Ingeniería Química. Universidad de Granada. 18071 Granada. España
  • E GUADIX Departamento de Ingeniería Química. Universidad de Granada. 18071 Granada. España
  • MP PÁEZ-DUEÑAS Departamento de Ingeniería Química. Universidad de Granada. 18071 Granada. España
  • P GONZÁLEZ-TELLO Departamento de Ingeniería Química. Universidad de Granada. 18071 Granada. España
  • F CAMACHO Departamento de Ingeniería Química. Universidad de Granada. 18071 Granada. España

Palabras clave:

hidrolizados de proteínas, grado de hidrólisis, tamaño de los péptidos, distribución de pesos moleculares

Resumen

Los hidrolizados de proteínas se utilizan ampliamente en tecnología alimentaria por sus propiedades nutricionaleso funcionales (solubilidad, poder emulsificante, capacidad espumante). En este trabajo se describen las técnicasempleadas para la obtención de estos hidrolizados y se comparan los diferentes métodos usados para el control deestos preparados: determinación del grado de hidrólisis, tamaño de los péptidos, distribución de pesos molecularesy contenido en aminoácidos y péptidos.

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Publicado

1999-12-20

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1.
GUADIX A, GUADIX E, PÁEZ-DUEÑAS M, GONZÁLEZ-TELLO P, CAMACHO F. Procesos tecnológicos y métodos de control en la hidrólisis de proteínas. Ars Pharm [Internet]. 20 de diciembre de 1999 [citado 25 de abril de 2024];41(1):79-8. Disponible en: https://revistaseug.ugr.es/index.php/ars/article/view/5735

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