A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

• TOLANO-VILLAVERDE I.J.

  Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora.

• EZQUERRA-BRAUER J.M.

  Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora.

• OCANO-HIGUERA V.M.

  Departamento de Ciencias Químico Biológicas. Universidad de Sonora.

• RAMIREZ-WONG B.

  Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora.

• ARMENTA-VILLEGAS L.

  Departamento de Investigación en Polímeros y Materiales. Universidad de Sonora.

• HERRERA-URBINA R.

  Departamento de Ingeniería Química. Universidad de Sonora.

• MAGAÑA-BARAJAS E.

  Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora.

• MARQUEZ-RIOS E.

  Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora.

書誌事項

タイトル別名

• A Jumbo Squid (<i>Dosidicus gigas</i>) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

抄録

Jumbo squid (Dosidicus gigas) is an important fishery resource in Mexico. It is abundant, but with little or nothing added value, therefore is necessary to search alternatives of processing. Due to its muscle characteristics, the aim of this study was to obtain protein concentrates by means of alkaline-aided solubilization followed by isoelectric protein precipitation. A protein concentrate (PC) was obtained from jumbo squid, and then compared with unwashed mantle mince (M). Surface hydrophobicity of PC was lower than M. Zeta potential showed a major potential of aggregation for PC. The total and reactive sulfhydryls groups were higher in M, while in sol-gel transition a reduction of total sulfhydryl groups was noticed. Thermogravimetric analysis revealed that PC loses water more easily that M, while the rheological evaluation showed that M formed a more elastic gel. The gelling properties of PC and M are governed by the physicochemical properties of proteins, which are affected by processing conditions.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 19 (4), 601-608, 2013

  公益社団法人 日本食品科学工学会

キーワード

• squid mantle
• protein concentrate
• alkaline dissolution

詳細情報

• CRID: 1390001204459762944
• NII論文ID: 10031189984
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.19.601
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可