Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

Rosa Linda Lopez-Enriquez, Victor Manuel Ocano-Higuera, Wilfrido Torres-Arreola, Josafat Marina Ezquerra-Brauer, Enrique Marquez-Rios*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

21 Scopus citations

Abstract

Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.

Original languageEnglish
Article number538721
JournalJournal of Chemistry
Volume2015
DOIs
StatePublished - 2015

Bibliographical note

Publisher Copyright:
© 2015 Rosa Linda Lopez-Enriquez et al.

Fingerprint

Dive into the research topics of 'Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle'. Together they form a unique fingerprint.

Cite this