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Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle

Authors :
Francisco Rodríguez-Félix
Enrique Márquez-Ríos
Enzo Aldoradin-Puza
Alma Gloria Salazar-Fuentes
Guillermo Rodríguez-Olibarría
Carlos Gregorio Barreras-Urbina
Source :
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020, Food Science and Technology v.40 n.4 2020, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology
Publication Year :
2020
Publisher :
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020.

Abstract

This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound.

Details

Language :
English
Database :
OpenAIRE
Journal :
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020, Food Science and Technology v.40 n.4 2020, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology
Accession number :
edsair.doi.dedup.....ea84af327b1ae385e45edc9c327d06f2