7 Scopus citations


Jumbo squid is an important fishery resource in Mexico, and its muscle is lean and white and it has a very low price in the market. It is abundant, but with little or nothing added value, therefore is necessary to search alternatives of processing. Due to muscle characteristics, the aim of this study was to obtain protein concentrates using different methods. They were obtained by means of acidic (acid protein concentrates) and alkaline (alkaline protein concentrates) dissolution. Moreover, a protein concentrate was obtained by direct isoelectric precipitation and by the traditional method (neutral protein concentrates). The yield with better results was alkaline protein concentrates (63.58 ± 1.8%). The gel hardness was significantly different (p < 0.05), especially for the alkaline protein concentrates. The acid protein concentrates, isoelectric precipitation and alkaline protein concentrates were better with regard to the neutral protein concentrates, concerning the emulsifying and foaming properties. The protein concentrates by means of alkaline dissolution gave a better gelling property, but all the processes had the potential to obtain protein with emulsifying and foaming properties.

Original languageEnglish
Pages (from-to)109-117
Number of pages9
JournalFood Science and Technology International
Issue number2
StatePublished - Mar 2014

Bibliographical note

Funding Information:
This research was funded by the National Council for Science and Technology (CONACYT).


  • Jumbo squid
  • concentrate
  • protein


Dive into the research topics of 'Methods to obtain protein concentrates from jumbo squid (Dosidicus gigas) and evaluation of their functionality'. Together they form a unique fingerprint.

Cite this