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

doi:10.1590/fst.26919

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^*

^*Autor correspondiente de este trabajo

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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.

Idioma original	Inglés
Páginas (desde-hasta)	956-962
Número de páginas	7
Publicación	Food Science and Technology
Volumen	40
N.º	4
DOI	https://doi.org/10.1590/fst.26919
Estado	Publicada - 1 oct. 2020

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© 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

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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.",

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AU - Aldoradin-Puza, Enzo

AU - Salazar-Fuentes, Alma Gloria

AU - Rodríguez-Olibarría, Guillermo

AU - Rodríguez-Felix, Francisco

AU - Barreras-Urbina, Carlos Gregorio

AU - Marquez-Rios, Enrique

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N2 - 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.

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Effect of the application of ultrasound on sarcoplasmic proteins from giant squi(Dosidicus gigas) mantle

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