Effect of the application of ultrasound on sarcoplasmic proteins from giant squi(Dosidicus gigas) mantle

Enzo Aldoradin-Puza; Alma Gloria Salazar-Fuentes; Guillermo Rodríguez-Olibarría; Francisco Rodríguez-Felix; Carlos Gregorio Barreras-Urbina; Enrique Marquez-Rios

doi:10.1590/fst.26919

Effect of the application of ultrasound on sarcoplasmic proteins from giant squi(Dosidicus gigas) mantle

Enzo Aldoradin-Puza, Alma Gloria Salazar-Fuentes, Guillermo Rodríguez-Olibarría, Francisco Rodríguez-Felix, Carlos Gregorio Barreras-Urbina, Enrique Marquez-Rios^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound.

Original language	English
Pages (from-to)	956-962
Number of pages	7
Journal	Food Science and Technology
Volume	40
Issue number	4
DOIs	https://doi.org/10.1590/fst.26919
State	Published - 1 Oct 2020

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Publisher Copyright:
© 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

Keywords

Giant squid
Sarcoplasmic proteins
Ultrasound

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10.1590/fst.26919

Cite this

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abstract = "This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound.",

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AU - Rodríguez-Felix, Francisco

AU - Barreras-Urbina, Carlos Gregorio

AU - Marquez-Rios, Enrique

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Effect of the application of ultrasound on sarcoplasmic proteins from giant squi(Dosidicus gigas) mantle

Abstract

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Keywords

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