Carmen Carretero

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The feasibility of a scaled-up process to obtain two protein concentrates from porcine blood plasma, i.e. serum and albumin, for use as functional food ingredients was assessed. The process consisted of fractionating plasma proteins by salting out, concentrating and purifying fractions by means of membrane technology, and subsequently dehydrating through(More)
Ninety-seven lactic acid bacteria (LAB) were isolated from slaughterhouse porcine blood in order to select autochthonous LAB strains for use as biopreservatives of this by-product. They were identified by 16S rDNA sequencing; and their inhibition capacity was determined against four bacterial species frequently found in contaminated blood, i.e.(More)
The proteolytic activity of plasmin on soluble caprine beta-casein (CN) was studied in 50 mM Tris.HCI buffer, pH 8.0, at 37 degrees C. Electrophoretic studies showed that hydrolysis of this protein results in an electrophoretic pattern that is similar to the pattern obtained from plasmin hydrolysis of bovine beta-CN (gamma-CN and complementary N-terminal(More)
The effects of high hydrostatic pressure (HHP) processing, at 400MPa for 15min at 20°C, on the microbiological and functional characteristics of the red blood cell (RBC) fraction obtained from porcine blood, previously preserved by means of lactic acid bacteria (LAB) was studied. Biopreservation was achieved by incubation of inulin-enriched blood inoculated(More)
The aim was to replace polyphosphate and caseinate by porcine blood plasma as functional ingredients in frankfurters. Three trials, each consisting of one control, formulated with caseinate and tripolyphosphate, and one test, formulated with plasma, were carried out in a pilot plant. The frankfurters with plasma were compared to their respective controls by(More)
Three cassava clones (SOM-1, “05”, and “50”) were cultured in vitro on MS medium plus sucrose (30 g L−1) and myo-inositol (100 mg L−1) without plant growth regulators and with additions of 0 (control), 0.5, 1, 1.5, 2, 2.5, and 3 g L−1 NaCl to test their salt tolerance. The same cassava clones were cultivated in greenhouse conditions on a sandy soil(More)
The capacity of 12 lactic acid bacteria (LAB) strains to preserve porcine blood during storage was evaluated. A general ability of LAB to prevent blood's hemolysis and to maintain the functional properties of plasma was observed. Two strains, PS99 (Enterococcus raffinosus) and TA43 (Lactobacillus reuteri), were selected for studies at 5°C according to their(More)
The effects of treating porcine plasma with microbial tranglutaminase (MTGase) under high hydrostatic pressure (HHP) were studied as a means of improving its gel-forming properties when subsequently heated at pH 5.5, near the pH of meats. Plasma containing varying levels of commercial MTGase was pressurized (400MPa, room temperature, pH 7) for different(More)
This work focuses on the effects of adding a chelating agent - such as nicotinic acid (NA, 2% w/v) or nicotinamide (Nam, 2.5% w/v) - along with glucose as a reducing agent (G, 10% w/v) to fresh porcine hemoglobin in order to stabilize its red color during spray-drying and powder storage at room temperature. Correlations between the CIELAB color parameters(More)