{"id":3593,"date":"2020-09-09T17:37:49","date_gmt":"2020-09-09T22:37:49","guid":{"rendered":"https:\/\/www.univa.mx\/la-piedad\/2020\/09\/09\/exponer-la-proteina-en-polvo-al-calor-genera-algun-riesgo\/"},"modified":"2020-09-09T17:38:03","modified_gmt":"2020-09-09T22:38:03","slug":"exponer-la-proteina-en-polvo-al-calor-genera-algun-riesgo","status":"publish","type":"post","link":"https:\/\/www.univa.mx\/la-piedad\/2020\/09\/09\/exponer-la-proteina-en-polvo-al-calor-genera-algun-riesgo\/","title":{"rendered":"\u00bfExponer la prote\u00edna en polvo al calor genera alg\u00fan riesgo?"},"content":{"rendered":"<p><em><strong>Daniela Hern\u00e1ndez Vel\u00e1zquez \u2022 Pasante de la Licenciatura en Nutrici\u00f3n<\/strong><\/em><\/p>\n<p>&nbsp;<\/p>\n<p>La prote\u00edna en polvo es uno de los suplementos m\u00e1s utilizados actualmente, ya que ayuda a sustituir o complementar el aporte proteico, especialmente para aquellos con la necesidad de ingerir una mayor cantidad de \u00e9sta; se puede integrar en recetas para elaborar reposter\u00eda o platillos saludables. \u00bfPero qu\u00e9 ocurre cuando la cocinamos?<\/p>\n<p>Cuando la prote\u00edna aumenta su temperatura, cambia la estructura dando como resultado final una desnaturalizaci\u00f3n prote\u00edca. A esto se le llama reacci\u00f3n de Maillard, una glicaci\u00f3n no enzim\u00e1tica de las prote\u00ednas, esto significa una modificaci\u00f3n que se produce por un cambio qu\u00edmico de los amino\u00e1cidos constituidos. Modificando las propiedades organol\u00e9pticas tales como color, sabor y olor de los alimentos. Pudiendo ser beneficioso porque facilita la digesti\u00f3n y absorci\u00f3n de las prote\u00ednas.<\/p>\n<p>Como consecuencia de dicha reacci\u00f3n dada en la prote\u00edna, se eleva la furosina un amino\u00e1cido liberado en la hidr\u00f3lisis \u00e1cida y se considera como el indicador m\u00e1s valioso de la p\u00e9rdida del valor nutritivo de la prote\u00edna. La furosina es parte de los AGEs (productos finales de glicaci\u00f3n avanzada, estos causan inflamaci\u00f3n y estr\u00e9s oxidativo), sin embargo, no es t\u00f3xica y \u00fanicamente se producen cuando quemas el alimento\/prote\u00edna.<\/p>\n<p>No es bueno consumir alimentos quemados inclusive, aunque no sean prote\u00ednas, ya que existe el riesgo de una descomposici\u00f3n anormal por calor y se pudieran considerar cancer\u00edgenos. Pero si un suplemento de prote\u00edna es inducido al calor en su forma pura o mezclado con otros ingredientes no habr\u00e1 problema siempre y cuando no se queme, facilitar\u00e1 al consumidor el poder integrarla en su d\u00eda a d\u00eda en diferentes recetas para as\u00ed lograr llegar a su requerimiento diario.<\/p>\n<p>Una de las maneras para favorecer el apego a un plan alimenticio y estilo de vida saludable, es la libertad de elegir lo que queremos y nos gusta comer. Por eso mismo, se empezaron a integrar los suplementos prote\u00edcos en recetas de <em>hot cakes, waffles<\/em>, galletas, panques, barras prote\u00edcas caseras, etc\u00e9tera, y as\u00ed, lograr tener una diversidad de platillos completos.<\/p>\n<p>La manera en que integramos diferentes nutrientes a nuestros alimentos es muy importante, as\u00ed como su preparaci\u00f3n y los procesos que utilizamos para una dieta variada, equilibrada y adecuada en cada persona.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Daniela Hern\u00e1ndez Vel\u00e1zquez \u2022 Pasante de la Licenciatura en Nutrici\u00f3n &nbsp; La prote\u00edna en polvo es uno de los suplementos m\u00e1s utilizados actualmente, ya que ayuda a sustituir o complementar&#8230;<\/p>\n","protected":false},"author":2,"featured_media":3594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3593","post","type-post","status-publish","format-standard","has-post-thumbnail","category-sin-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfExponer la prote\u00edna en polvo al calor genera alg\u00fan riesgo? 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