TY - JOUR
T1 - Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (Octopus vulgaris) and jumbo squid (Dosidicus gigas)
AU - Tapia-Vasquez, Angel Edgardo
AU - Ezquerra-Brauer, Josafat Marina
AU - Márquez-Ríos, Enrique
AU - Ramírez-Suárez, Juan Carlos
AU - Huerta-Ocampo, José Ángel
AU - Santacruz-Ortega, Hisila
AU - Torres-Arreola, Wilfrido
N1 - Publisher Copyright:
© 2020 Institute of Food, Science and Technology (IFSTTF)
PY - 2020/10/1
Y1 - 2020/10/1
N2 - To perform improvements in food science, it is fundamental to understand the physicochemical properties of proteins since their interaction with other macromolecules plays an essential role in food systems. Collagen and paramyosin help in the maintenance of the matrix structure cells, the textural behaviour and the technical functionality of the protein concentrates; because of this, their identification and characterisation are necessary. Cephalopods species have shown differences in the distribution of its muscle fibres. The amino acid profile of jumbo squid showed a high content of glycine and hydroxyproline, while octopus showed a high content of acidic amino acids. The thermal profile of jumbo squid showed an endothermic transition at 117 °C, which octopus did not present. Moreover, the proteomic identification confirms the identity of paramyosin with 33% coverage to paramyosin from Dosidicus gigas and a 4% coverage to collagen type II from Sepia pharaonis on octopus and jumbo squid, respectively.
AB - To perform improvements in food science, it is fundamental to understand the physicochemical properties of proteins since their interaction with other macromolecules plays an essential role in food systems. Collagen and paramyosin help in the maintenance of the matrix structure cells, the textural behaviour and the technical functionality of the protein concentrates; because of this, their identification and characterisation are necessary. Cephalopods species have shown differences in the distribution of its muscle fibres. The amino acid profile of jumbo squid showed a high content of glycine and hydroxyproline, while octopus showed a high content of acidic amino acids. The thermal profile of jumbo squid showed an endothermic transition at 117 °C, which octopus did not present. Moreover, the proteomic identification confirms the identity of paramyosin with 33% coverage to paramyosin from Dosidicus gigas and a 4% coverage to collagen type II from Sepia pharaonis on octopus and jumbo squid, respectively.
KW - Cephalopod
KW - collagen type II
KW - histology
KW - paramyosin
KW - proteomic identification
UR - http://www.scopus.com/inward/record.url?scp=85084127908&partnerID=8YFLogxK
U2 - 10.1111/ijfs.14587
DO - 10.1111/ijfs.14587
M3 - Artículo
SN - 0950-5423
VL - 55
SP - 3246
EP - 3253
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 10
ER -