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 journalArticlepeer-review

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 languageEnglish
Pages (from-to)956-962
Number of pages7
JournalFood Science and Technology
Volume40
Issue number4
DOIs
StatePublished - 1 Oct 2020

Bibliographical note

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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