Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Isabel Arredondo-Parada, Wilfrido Torres-Arreola, Guadalupe M. Suárez-Jiménez, Juan C. Ramírez-Suárez, Josué E. Juárez-Onofre, Francisco Rodríguez-Félix, E. Marquez-Rios*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Giant squid (Dosidicus gigas) proteins have appropriate functional properties, albeit of smaller magnitude in comparison to other marine species. Therefore, this research characterizes the ultrasound-induced (20 kHz; 20 and 40% amplitude; 0, 1, 3 and 5 min) changes to the physicochemical and foaming properties of mantle proteins. The changes in pH, electrophoretic profile, viscosity, surface hydrophobicity, particle size and zeta potential, as well as foaming capacity and stability were evaluated. A slight decrease (p ≥ 0.05) in the pH occurred as the ultrasound time increased. While no changes in SDS-PAGE (reducing and non-reducing) were detected, native PAGE revealed new bands. Ultrasound increased the viscosity and surface hydrophobicity, and decreased the particle size and net surface charge. Moreover, foaming capacity was improved and foaming stability was maintained at 100% for 1 h. Therefore, the application of ultrasound represents an alternative to improve the foaming properties.

Original languageEnglish
Article number108954
JournalLWT
Volume121
DOIs
StatePublished - 1 Mar 2020

Bibliographical note

Funding Information:
This work was supported by the Consejo Nacional de Ciencia y Tecnología (grant numbers 222150 ).

Funding Information:
This work was supported by the Consejo Nacional de Ciencia y Tecnolog?a (grant numbers 222150).

Publisher Copyright:
© 2019

Keywords

  • Foaming capacity
  • Functional property
  • Squid protein
  • Ultrasound

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