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

Aldoradin-Puza E.; Salazar-Fuentes A.G.; Rodríguez-Olibarría G.; Rodríguez-Felix F.; Barreras-Urbina C.G.; Marquez-Rios E. · Food Science and Technology (Brazil) (2020) · DOI: 10.1590/fst.26919

Resumen

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.