Valorization of by-products of the food industry by purification and characterization of the protein fraction and evaluation of the bioactivity of protein hydrolysates.
Antioxidant properties of isolated proteins and peptides or in complex mixtures from plant or animal matrices.
Evaluations of changes of the protein content and profile in poultry in the presence of certain common diseases.
Evaluation of the behavior of food proteins digested.
Effect of bioactive compounds on the structure and functional activities of regulatory metallo-proteins.
Structure-function relationship of proteins (with particular
concern to human calcium binding proteins) and multiprotein
complexes, using DNA recombinant technology and Nuclear Magnetic
Resonance Spectroscopy (NMR).