Formulación y caracterización fisicoquímica de geles lácteos inducidos por agregado de calcio nutricionalmente enriquecidos con péptidos bioactivos

Lucía Lorena Satler; Guillermo Adrián Sihufe; María Laura Olivares

doi:10.24215/30089336e005

Autores/as

Lucía Lorena Satler Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina https://orcid.org/0009-0003-3311-5074
Guillermo Adrián Sihufe Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina https://orcid.org/0000-0002-9361-361X
María Laura Olivares Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina https://orcid.org/0000-0001-6584-1124

DOI:

https://doi.org/10.24215/30089336e005

Palabras clave:

geles lácteos, hidrolizados enzimáticos, fisicoquímica, bioactividad, alimentos semi-sólidos

Resumen

El tratamiento térmico de la leche fortificada con calcio conduce a la formación de geles. Además, el aprovechamiento de las proteínas del lactosuero con fines nutricionales ha despertado atención, dado su elevado valor biológico y la comprobada presencia de péptidos con actividad bioactiva. En este trabajo, se propone la obtención de geles a base de leche (con agregado de calcio) y de concentrado de proteínas de suero lácteo (WPC) o de hidrolizados enzimáticos de concentrado proteico de suero lácteo (WPH). Se formularon geles partiendo de dispersiones de leche al 30% m/m a la cual se le adicionaron sales de calcio (90 mmol/kg) y WPC o WPH (0.1-3% m/m). Luego, se indujo la gelificación mediante un tratamiento térmico a 80 ºC durante 15 minutos. Se obtuvieron formulaciones con textura homogénea, sin presencia de grumos ni separación de fases. Asimismo, estos geles presentaron propiedades fisicoquímicas (sinéresis, capacidad de retención de agua e hidratación) y reológicas (viscosidad) adecuadas y con capacidades antioxidante, antihipertensiva y para retener calcio. Específicamente, se concluyó que los geles formulados con lactato de calcio y con 1% m/m de WPH podrían conformar la matriz base para distintos alimentos semi-sólidos como postres o productos untables salados.

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