Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix.

The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten.

Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.

This work deals with the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples.

Drinking water obtaining by nanofiltration from waters contaminated with glyphosate formulations: process evaluation by means of toxicity tests and studies on operating parameters.

Glyphosate formulations toxicity depends on all its components but commercial products only specify the active principle in their label. To treat contaminated waters and to verify if the unknown components which add toxicity have been removed represent a challenge. Nanofiltration and permeate analysis by toxicity tests with fish are an interesting alternative to evaluate the process.

Stabilizing effect of saccharides on bovine plasma protein: a calorimetric study.

Bovine plasma proteins provide the needed amino acids for the growth and development of an organism. With the purpose of preserving the native structure, related with the protein functional properties, the oligosaccharide inulin was used as protective agent and was compared with glucose and sucrose, during freeze-drying. In the present study, the thermal stability of protein was investigated as a function of type of saccharide in a concentration range of 5-15% (w/v), and at different pHs.

Intrinsic viscosity of bovine serum albumin conformers.

Intrinsic viscosity of bovine serum albumin (BSA) at different pH values (2.7, 4.3, 7.