TY - JOUR
T1 - Obtaining a protein concentrate from squid mantle (dosidicus gigas) by direct isoelectric precipitation and evaluation of its gelling capacity
AU - Claudia, Murrieta Martínez
AU - Victor, Ocano Higuera
AU - Benjamin, Ramírez Wong
AU - Wilfrido, Torres Arreola
AU - Saul, Ruiz Cruz
AU - Márquez-Ríos, Enrique
N1 - Publisher Copyright:
© 2018, Japanese Society for Food Science and Technology.
PY - 2018/1/1
Y1 - 2018/1/1
N2 - This study investigated protein recovery from squid mantle (Dosidicus gigas) using the following two methods: A conventional method (CM; water washing) and direct isoelectric precipitation (IP). The IP treatment offered a better yield. Protein fractionation showed a myofibrillar protein content of 64.83 ± 0.02 and 55.47 ± 0.05% for CM and IP, respectively. Differential scanning calorimetry showed differences in the myosin denaturation temperature with values of 37.27 ± 0.74 and 40.93 ± 0.41°C for the CM and IP treatments, respectively. Moreover, Surface hydrophobicity showed major hydrophobicity with the CM treatment. The total sulfhydryl content was higher in IP than in CM, but a decrease in sol-gel transition was more evident in CM than in IP. The hardness of the gel obtained from IP was higher than that of CM with values of 1695.66 ± 177.82g-f and 668.33 ± 21.19g-f, respectively. Direct isoelectric precipitation of protein from squid mantle generated a better yield and better functional protein compared to the conventional method.
AB - This study investigated protein recovery from squid mantle (Dosidicus gigas) using the following two methods: A conventional method (CM; water washing) and direct isoelectric precipitation (IP). The IP treatment offered a better yield. Protein fractionation showed a myofibrillar protein content of 64.83 ± 0.02 and 55.47 ± 0.05% for CM and IP, respectively. Differential scanning calorimetry showed differences in the myosin denaturation temperature with values of 37.27 ± 0.74 and 40.93 ± 0.41°C for the CM and IP treatments, respectively. Moreover, Surface hydrophobicity showed major hydrophobicity with the CM treatment. The total sulfhydryl content was higher in IP than in CM, but a decrease in sol-gel transition was more evident in CM than in IP. The hardness of the gel obtained from IP was higher than that of CM with values of 1695.66 ± 177.82g-f and 668.33 ± 21.19g-f, respectively. Direct isoelectric precipitation of protein from squid mantle generated a better yield and better functional protein compared to the conventional method.
KW - Jumbo squid
KW - functionality
KW - gelling properties
KW - protein concentrate
UR - http://www.scopus.com/inward/record.url?scp=85054294089&partnerID=8YFLogxK
U2 - 10.3136/fstr.24.193
DO - 10.3136/fstr.24.193
M3 - Artículo
SN - 1344-6606
VL - 24
SP - 193
EP - 200
JO - Food Science and Technology Research
JF - Food Science and Technology Research
IS - 2
ER -