Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

G. Dihort-García, I. J. Tolano-Villaverde, J. M. Ezquerra-Brauer, V. M. Ocaño-Higuera, J. A. Ramírez De León, W. Torres-Arreola, E. Marquez-Rios*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

11 Citas (Scopus)

Resumen

Jumbo squid (Dosidicus gigas) is an underutilized fishery resource in the Gulf of California. Jumbo squid muscle could potentially be utilized to manufacture protein concentrates to be used as a base for surimi or as a food ingredient. However, the main problem is the low gelling ability of these protein concentrates compared those of with fish species. Consequently, the present study evaluated the effects of pH and the NaCl concentration on the gelling properties of protein concentrates from squid mantle. According to texture profile analysis, improved gelling properties were obtained at pH 6.0 and 1% of NaCl. During the sol-gel transition, decreased surface hydrophobicity that corresponded to an increased intensity of α-helix structures was detected. Moreover, the total sulfhydryl content decreased during gel formation. Viscoelasticity and water holding capacity analyses showed the formation of a more structured gel at pH 7.0. The higher enthalpy and denaturation temperature detected by differential scanning calorimetry at pH 7.0 and 1% NaCl showed that both variables (pH and NaCl concentration) affected the protein structure and conformation. The results demonstrated that varying pHs and NaCl concentrations improved the gelling properties of protein concentrates from squid.

Idioma originalInglés
Páginas (desde-hasta)314-325
Número de páginas12
PublicaciónInternational Journal of Food Properties
Volumen19
N.º2
DOI
EstadoPublicada - 1 feb. 2016

Nota bibliográfica

Publisher Copyright:
Copyright © Taylor & Francis Group, LLC.

Huella

Profundice en los temas de investigación de 'Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)'. En conjunto forman una huella única.

Citar esto