Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

Author:

Lopez-Enriquez Rosa Linda1,Ocano-Higuera Victor Manuel2,Torres-Arreola Wilfrido1,Ezquerra-Brauer Josafat Marina1,Marquez-Rios Enrique1

Affiliation:

1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Niños Héroes, S/N, P.O. Box 1658, 83000 Hermosillo, SON, Mexico

2. Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Rosales y Niños Héroes, S/N, P.O. Box 1658, 83000 Hermosillo, SON, Mexico

Abstract

Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.

Publisher

Hindawi Limited

Subject

General Chemistry

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