Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate

S. Valdez-Hurtado, L.S. López-Bermúdez, O.A. Higuera-Barraza, C.L. Del Toro-Sanchez, S. Ruiz-Cruz, M.G. Suárez-Jiménez, E. Marquez-Rios

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11 Scopus citations


The giant squid (Dosidicus gigas) might be used as a raw material for a protein concentrate. However, it has been observed that colloidal systems formed from squid proteins have limited functionality. Therefore, several investigations have been done to improve the functional properties of squid proteins. Recently ultrasound has been considered a technology for improving the functional properties of proteins. For this reason and considering that jumbo squid is an important fishery in northwest Mexico, the purpose of this research was to determine the effect of sonication time on the main functional properties of proteins. Sonication at 20 kHz and 20% amplitude were used during 0, 30, 60, and 90 s for foam and emulsion evaluations, and for 0, 1, and 3 min to evaluate gelling capacity. The emulsifying activity index was the highest at 60 s, while the emulsion stability index was the best at 90 s. Foaming capacity was significantly higher at 60 and 90 s, while the foam stability was 100% for all treatments. Finally, the water holding capacity and the texture profile analysis of gels showed an improvement.

Original languageEnglish
Pages (from-to)1-5
Number of pages5
JournalFood Bioscience
StatePublished - 2019

Bibliographical note

Funding Information:
The authors of this research thank the University of Sonora, especially the Departamento de Investigación y Posgrado en Alimentos for providing their facilities to carry out the thesis of López-Bermúdez LS (second author). The authors acknowledge the support of Consejo Nacional de Ciencia y Tecnología through Project 222150 .

Publisher Copyright:
© 2018 Elsevier Ltd


  • Dosidicus gigas
  • Emulsions
  • Foams
  • Gelling
  • Giant squid
  • Sonication time


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