Avances recientes en la interacción carotenoide-proteína láctea: mecanismos y aplicaciones
Palabras clave:
interacción, proteína de la leche, carotenoidesResumen
Las proteínas de la leche presentan un alto potencial de interacción con carotenoides gracias a la presencia de dominios hidrofóbicos en sus sitios de unión. De forma natural, solo una pequeña fracción de los carotenoides se asocia a estas proteínas. Se ha demostrado que esta interacción constituye una estrategia eficaz para mejorar la solubilidad y proteger estos compuestos frente a la oxidación. Esta revisión aborda los mecanismos de interacción entre carotenoides y proteínas lácteas, considerando el efecto de factores como la temperatura, el pH y la fuerza iónica, así como las propiedades intrínsecas de ambos componentes en la afinidad de unión. En conjunto, esta interacción se perfila como una alternativa prometedora para el desarrollo de alimentos funcionales enriquecidos con compuestos bioactivos. La presente revisión ofrece una visión actualizada y crítica que sienta las bases para futuras investigaciones orientadas al aprovechamiento biotecnológico de las interacciones carotenoide–proteína láctea en el diseño de alimentos funcionales de alta estabilidad y valor nutricional.
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