TY - JOUR
T1 - Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate
AU - Valdez-Hurtado, S.
AU - López-Bermúdez, L.S.
AU - Higuera-Barraza, O.A.
AU - Del Toro-Sanchez, C.L.
AU - Ruiz-Cruz, S.
AU - Suárez-Jiménez, M.G.
AU - Marquez-Rios, E.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019
Y1 - 2019
N2 - 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.
AB - 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.
KW - Dosidicus gigas
KW - Emulsions
KW - Foams
KW - Gelling
KW - Giant squid
KW - Sonication time
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85057247298&origin=inward
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U2 - 10.1016/j.fbio.2018.11.003
DO - 10.1016/j.fbio.2018.11.003
M3 - Artículo
AN - SCOPUS:85057247298
SN - 2212-4292
VL - 27
SP - 1
EP - 5
JO - Food Bioscience
JF - Food Bioscience
ER -