Tecnologías para la obtención de aislados proteicos a partir de leguminosas
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El consumo de proteínas de leguminosas se ha incrementado hace varios años debido al elevado costo de la proteína animal, lo que ha motivado la búsqueda de métodos para la obtención aislados proteicos, por ende, el objetivo de la investigación fue analizar las diferentes tecnologías propuestas en la literatura para la obtención de aislados proteicos a partir de leguminosas. Para el desarrollo de la investigación se utilizó la metodología SALSA modificada por Gunnarsdottir et al. (2020), misma que consta de 5 pasos que son: búsqueda, evaluación, técnica de la bola de nieve, síntesis y análisis. La tecnología más utilizada según la literatura para la obtención de aislados proteicos a partir de leguminosas es la extracción alcalina donde, las proteínas son solubilizadas a pH alcalino que oscila entre 8 y 11 para separarlas del resto de compuestos no solubles, seguida de la precipitación isoeléctrica mediante el cambio de pH a rangos que oscilan entre 3 y 5, siendo el pH 4,5 más utilizado para la precipitación de las proteínas, sin embargo, para la aplicación de esta tecnología es importante considerar la composición de la materia prima, ya que si es rica en lípidos se debe desengrasar la muestra con la finalidad de incrementar el rendimiento de la extracción de proteínas. Otra tecnología utilizada para la obtención de aislados proteicos consiste en extraer las proteínas mediante la solubilización a pH alcalino seguida de la ultrafiltración que utiliza membranas de diferentes límites de exclusión de peso molecular (10, 50 kDa). La obtención de aislados proteicos de leguminosas mediante las tecnologías mencionadas depende de las condiciones de proceso (relación de la solución materia prima-agua, pH de precipitación o solubilización de las proteínas, temperatura de extracción, límites de exclusión de la membrana) y composición de la materia prima.
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