TY - JOUR
T1 - Effect of Bovine Plasma Protein on Autolysis and Gelation of Protein Extracted from Giant Squid (Dosidicus gigas) Mantle
AU - Marquez-Alvarez, Laura Raquel
AU - Torres-Arreola, Wilfrido
AU - Ocano-Higuera, Victor Manuel
AU - Ramirez-Wong, Benjamin
AU - Marquez-Rios, Enrique
PY - 2015/1/1
Y1 - 2015/1/1
N2 - Copyright © 2015 Laura Raquel Marquez-Alvarez et al. The effect of bovine plasma protein (BPP) on the inhibition of autolytic activity and its effect on the gelling properties of a protein concentrate (PC) obtained from jumbo squid (Dosidicus gigas) mantle were investigated. Sols and gels were prepared from the PC by adding different amounts of BPP (0, 1, and 2%). Dynamic oscillatory measurements indicated that systems with 1% BPP had a higher elastic modulus (G′), in which hydrophobic interactions were favored. Concerning the technological and textural quality of the gels, BPP caused a greater water holding capacity (WHC), force, cohesiveness, and elasticity, probably due to improvement of the electrostatic and hydrophobic interactions during gel formation. Scanning electron microscopy (SEM) allowed visualization of the formation of more rigid and ordered gels with less porosity when BPP was added. Therefore, the addition of BPP improved the gelling capacity of proteins extracted from giant squid.
AB - Copyright © 2015 Laura Raquel Marquez-Alvarez et al. The effect of bovine plasma protein (BPP) on the inhibition of autolytic activity and its effect on the gelling properties of a protein concentrate (PC) obtained from jumbo squid (Dosidicus gigas) mantle were investigated. Sols and gels were prepared from the PC by adding different amounts of BPP (0, 1, and 2%). Dynamic oscillatory measurements indicated that systems with 1% BPP had a higher elastic modulus (G′), in which hydrophobic interactions were favored. Concerning the technological and textural quality of the gels, BPP caused a greater water holding capacity (WHC), force, cohesiveness, and elasticity, probably due to improvement of the electrostatic and hydrophobic interactions during gel formation. Scanning electron microscopy (SEM) allowed visualization of the formation of more rigid and ordered gels with less porosity when BPP was added. Therefore, the addition of BPP improved the gelling capacity of proteins extracted from giant squid.
U2 - 10.1155/2015/392728
DO - 10.1155/2015/392728
M3 - Article
JO - Journal of Chemistry
JF - Journal of Chemistry
SN - 2090-9063
ER -