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Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle
- 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.
- Subjects :
- Stability index
Chemistry
business.industry
ultrasound
Ultrasound
Sarcoplasm
lcsh:TX341-641
Activity index
sarcoplasmic proteins
giant squid
Aquatic organisms
lcsh:Technology (General)
Research studies
Biophysics
lcsh:T1-995
Mantle (mollusc)
business
lcsh:Nutrition. Foods and food supply
Food Science
Biotechnology
Subjects
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