Review article: Goat whey biology and bioactive properties of proteins and peptides
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/24340 |
Resumo: | Goat milk has been used for decades as a substitute for other milks because it is associated with better digestibility, lower allergenicity and potential health benefits to the consumer. The dairy industry occasionally discards by-products such as goat milk whey, a yellowish liquid that can be obtained by cheesemaking or by acid precipitation of caseins. Whey is the soluble fraction of milk that contains several notoriously interesting remaining components, such as proteins, present in the form of a protein pool, which have the potential to exhibit different biological activities as well as technological properties of great interest. The hydrolysis of goat whey proteins has proven to be an effective process to obtain bioactive molecules that due to their functionality have great potential to be microencapsulated. Thus, this literature review compiles only studies involving goat milk, and summarizes the composition of goat milk and the development of goat dairy farming. As well as seeks to emphasize the proteins and peptides of goat milk whey and the bioactivities to which they are related, in order to generate a greater understanding of their technological characteristics, biological and functional activities enabling gathering knowledge of a protein source with several health benefits that is usually discarded, and can be better used by the industry, providing income generation for those who survive this agricultural activity. |
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Review article: Goat whey biology and bioactive properties of proteins and peptidesArtículo de revisión: Propiedades biológicas de las proteínas y péptidos del suero de leche de cabraArtigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprinoProteínas del sueroComponentes funcionales de la cabraPéptidos bioactivos.Whey proteinsGoat functional compoundsCaprine bioactive peptides.Proteínas do soroComponentes funcionais caprinosPeptídeos bioativos.Goat milk has been used for decades as a substitute for other milks because it is associated with better digestibility, lower allergenicity and potential health benefits to the consumer. The dairy industry occasionally discards by-products such as goat milk whey, a yellowish liquid that can be obtained by cheesemaking or by acid precipitation of caseins. Whey is the soluble fraction of milk that contains several notoriously interesting remaining components, such as proteins, present in the form of a protein pool, which have the potential to exhibit different biological activities as well as technological properties of great interest. The hydrolysis of goat whey proteins has proven to be an effective process to obtain bioactive molecules that due to their functionality have great potential to be microencapsulated. Thus, this literature review compiles only studies involving goat milk, and summarizes the composition of goat milk and the development of goat dairy farming. As well as seeks to emphasize the proteins and peptides of goat milk whey and the bioactivities to which they are related, in order to generate a greater understanding of their technological characteristics, biological and functional activities enabling gathering knowledge of a protein source with several health benefits that is usually discarded, and can be better used by the industry, providing income generation for those who survive this agricultural activity.La leche de cabra se ha utilizado durante décadas como sustituto de otras leches porque se asocia a una mejor digestibilidad, menor alergenicidad y posibles beneficios para la salud del consumidor. La industria láctea desecha ocasionalmente subproductos como el suero de leche de cabra, un líquido amarillento, que puede obtenerse mediante la fabricación de quesos o la precipitación ácida de las caseínas. El suero es la fracción soluble de la leche que contiene varios componentes remanentes notoriamente interesantes, como las proteínas, presentes en forma de pool proteico, que tienen el potencial de presentar diferentes actividades biológicas, así como propiedades tecnológicas de gran interés. La hidrólisis de las proteínas del suero de la leche de cabra demuestra ser un proceso eficiente para obtener moléculas bioactivas que por su funcionalidad tienen un gran potencial para ser microencapsuladas. Así pues, esta revisión bibliográfica recopila únicamente estudios generales sobre la leche de cabra, y hace un repaso de la composición de la leche de cabra y del desarrollo de la ganadería lechera. Además de tratar de destacar las proteínas y péptidos del suero de la leche de cabra y las bioactividades con las que se relacionan, con el fin de generar un mayor conocimiento de sus características tecnológicas, actividades biológicas y funcionales permitiendo reunir el conocimiento de una fuente de proteína con varios beneficios para la salud que normalmente se descarta, y que puede ser mejor aprovechada por la industria, proporcionando la generación de ingresos para los que sobreviven a esta actividad agrícola.O leite caprino é utilizado há décadas em substituição aos demais leites por estar associado a melhor digestibilidade, menor alergenicidade e potenciais benefícios à saúde do consumidor. A indústria láctea ocasionalmente descarta subprodutos como o soro do leite de cabra, um líquido amarelado, que pode ser obtido pela fabricação de queijos ou pela precipitação ácida das caseínas. O soro é a fração solúvel do leite que contém diversos componentes remanescentes notoriamente interessantes, como as proteínas, presentes na forma de um pool proteico, que tem potencial de apresentar diferentes atividades biológicas, bem como, propriedades tecnológicas de grande interesse. A hidrólise das proteínas do soro do leite caprino demonstra ser um processamento eficaz para obtenção de moléculas bioativas que devido a sua funcionalidade tem grande potencial para serem microencapsuladas. Assim essa revisão da literatura de maneira geral compila apenas estudos envolvendo o leite caprino, e faz um apanhado a respeito da composição do leite caprino e o desenvolvimento da caprinocultura leiteira. Bem como busca enfatizar as proteínas e peptídeos do soro do leite caprino e as bioatividades a quais estas são relacionadas, de maneira a gerar um maior entendimento sobre suas características tecnológicas, atividades biológicas e funcionais possibilitando reunir conhecimentos de uma fonte proteica com diversos benefícios a saúde que geralmente é descartada, e pode ser melhor aproveitado pela indústria, proporcionando geração de renda para aqueles que sobrevivem desta atividade agropecuária.Research, Society and Development2022-01-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2434010.33448/rsd-v11i1.24340Research, Society and Development; Vol. 11 No. 1; e6611124340Research, Society and Development; Vol. 11 Núm. 1; e6611124340Research, Society and Development; v. 11 n. 1; e66111243402525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/24340/21634Copyright (c) 2022 Maria Isabel Ferreira Campos; Anna Karoline de Sousa Lima; José Honório Pereira Lopes Neto; Julia Mariano Caju de Oliveira ; Tatiane Santi Gadelhahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCampos, Maria Isabel FerreiraLima, Anna Karoline de SousaLopes Neto, José Honório Pereira Oliveira , Julia Mariano Caju deGadelha, Tatiane Santi 2022-01-16T18:08:18Zoai:ojs.pkp.sfu.ca:article/24340Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:55.804348Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Review article: Goat whey biology and bioactive properties of proteins and peptides Artículo de revisión: Propiedades biológicas de las proteínas y péptidos del suero de leche de cabra Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino |
title |
Review article: Goat whey biology and bioactive properties of proteins and peptides |
spellingShingle |
Review article: Goat whey biology and bioactive properties of proteins and peptides Campos, Maria Isabel Ferreira Proteínas del suero Componentes funcionales de la cabra Péptidos bioactivos. Whey proteins Goat functional compounds Caprine bioactive peptides. Proteínas do soro Componentes funcionais caprinos Peptídeos bioativos. |
title_short |
Review article: Goat whey biology and bioactive properties of proteins and peptides |
title_full |
Review article: Goat whey biology and bioactive properties of proteins and peptides |
title_fullStr |
Review article: Goat whey biology and bioactive properties of proteins and peptides |
title_full_unstemmed |
Review article: Goat whey biology and bioactive properties of proteins and peptides |
title_sort |
Review article: Goat whey biology and bioactive properties of proteins and peptides |
author |
Campos, Maria Isabel Ferreira |
author_facet |
Campos, Maria Isabel Ferreira Lima, Anna Karoline de Sousa Lopes Neto, José Honório Pereira Oliveira , Julia Mariano Caju de Gadelha, Tatiane Santi |
author_role |
author |
author2 |
Lima, Anna Karoline de Sousa Lopes Neto, José Honório Pereira Oliveira , Julia Mariano Caju de Gadelha, Tatiane Santi |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Campos, Maria Isabel Ferreira Lima, Anna Karoline de Sousa Lopes Neto, José Honório Pereira Oliveira , Julia Mariano Caju de Gadelha, Tatiane Santi |
dc.subject.por.fl_str_mv |
Proteínas del suero Componentes funcionales de la cabra Péptidos bioactivos. Whey proteins Goat functional compounds Caprine bioactive peptides. Proteínas do soro Componentes funcionais caprinos Peptídeos bioativos. |
topic |
Proteínas del suero Componentes funcionales de la cabra Péptidos bioactivos. Whey proteins Goat functional compounds Caprine bioactive peptides. Proteínas do soro Componentes funcionais caprinos Peptídeos bioativos. |
description |
Goat milk has been used for decades as a substitute for other milks because it is associated with better digestibility, lower allergenicity and potential health benefits to the consumer. The dairy industry occasionally discards by-products such as goat milk whey, a yellowish liquid that can be obtained by cheesemaking or by acid precipitation of caseins. Whey is the soluble fraction of milk that contains several notoriously interesting remaining components, such as proteins, present in the form of a protein pool, which have the potential to exhibit different biological activities as well as technological properties of great interest. The hydrolysis of goat whey proteins has proven to be an effective process to obtain bioactive molecules that due to their functionality have great potential to be microencapsulated. Thus, this literature review compiles only studies involving goat milk, and summarizes the composition of goat milk and the development of goat dairy farming. As well as seeks to emphasize the proteins and peptides of goat milk whey and the bioactivities to which they are related, in order to generate a greater understanding of their technological characteristics, biological and functional activities enabling gathering knowledge of a protein source with several health benefits that is usually discarded, and can be better used by the industry, providing income generation for those who survive this agricultural activity. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/24340 10.33448/rsd-v11i1.24340 |
url |
https://rsdjournal.org/index.php/rsd/article/view/24340 |
identifier_str_mv |
10.33448/rsd-v11i1.24340 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/24340/21634 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 1; e6611124340 Research, Society and Development; Vol. 11 Núm. 1; e6611124340 Research, Society and Development; v. 11 n. 1; e6611124340 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052699721596928 |