Autores:
Rodríguez Furlan, L. T.
Aldrete Herrera, P.
Pérez Padilla, A.
Ortiz Basurto, R. I.
Campderros, M. E.
Revista y/o libro:
Food Research International
Volumen:
56, 146-158
Año:
2014
Sinopsis:
The effectiveness of fructans as protectant agent to prevent protein denaturation was evaluated during freezedrying and storage. Native agave fructans and two fractions obtained by ultrafiltration were assessed as protective agents. Since the protein denaturation during freeze-drying can alter the functional properties of proteins, the evaluation of bovine plasma protein properties was performed with different concentration of fructans, pH and freezing temperatures.