Thermally Induced Aggregation of Giant Squid (Dosidicus gigas) Mantle Proteins. Physicochemical Contribution of Added Ingredients

1998 ◽  
Vol 46 (9) ◽  
pp. 3440-3446 ◽  
Author(s):  
M. C. Gómez-Guillén ◽  
P. Montero ◽  
M. T. Solas ◽  
A. J. Borderías
Keyword(s):  
Dosidicus Gigas ◽  
Thermally Induced ◽  
Giant Squid ◽  
Induced Aggregation

Improvement of Cold and Thermally Induced Gelation of Giant Squid (Dosidicus gigas) Surimi

2009 ◽  
Vol 18 (4) ◽  
pp. 312-330 ◽  
Author(s):  
Helena M. Moreno ◽  
Carlos Cardoso ◽  
M. Teresa Solas ◽  
A. Javier Borderías
Keyword(s):  
Dosidicus Gigas ◽  
Thermally Induced ◽  
Giant Squid

scholarly journals Thermoresponsive Polymers as Macromolecular Coordination Ligands: Complexation-Dependence of Thermally Induced Aggregation in Aqueous Solution

2021 ◽  
Author(s):  
Maximilian Felix Toni Meier ◽  
Franck Thetiot ◽  
Narsimhulu Pittala ◽  
Ingo Lieberwirth ◽  
Cleiton Kunzler ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Thermoresponsive Polymers ◽  
Thermally Induced ◽  
Coordination Sites ◽  
Induced Aggregation

We have designed novel macromolecular coordination ligands (MCLs) by conjugation of thermoresponsive polymers based on poly(N-isopropylacrylamide) (M ̅_n around 3 to 25 kg∙mol-1) with 1,2,4-triazole coordination sites. These triazole units...

Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas)

2017 ◽  
Vol 215 ◽  
pp. 256-262 ◽  
Author(s):  
Rui Zhang ◽  
Ru Zhou ◽  
Weichun Pan ◽  
Weiwei Lin ◽  
Xiuzhen Zhang ◽  
...  
Keyword(s):  
Muscle Protein ◽  
Dosidicus Gigas ◽  
Giant Squid

The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince

2022 ◽  
Vol 371 ◽  
pp. 131149
Author(s):  
Fuge Niu ◽  
Jiao Yu ◽  
Jiamei Fan ◽  
Bo Zhang ◽  
Christos Ritzoulis ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Dosidicus Gigas ◽  
Giant Squid ◽  
Thermal Gelation

Effect of temperature on the actomyosin‐paramyosin structure from giant squid mantle ( Dosidicus gigas )

2019 ◽  
Vol 99 (12) ◽  
pp. 5377-5383
Author(s):  
Ivan J Tolano‐Villaverde ◽  
Hisila Santacruz‐Ortega ◽  
Ignacio A Rivero‐Espejel ◽  
Wilfrido Torres‐Arreola ◽  
Guadalupe M Suárez‐Jiménez ◽  
...  
Keyword(s):  
Effect Of Temperature ◽  
Dosidicus Gigas ◽  
Giant Squid

scholarly journals Effect of Bovine Plasma Protein on Autolysis and Gelation of Protein Extracted from Giant Squid (Dosidicus gigas) Mantle

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Laura Raquel Marquez-Alvarez ◽  
Wilfrido Torres-Arreola ◽  
Victor Manuel Ocano-Higuera ◽  
Benjamin Ramirez-Wong ◽  
Enrique Marquez-Rios
Keyword(s):  
Plasma Protein ◽  
Hydrophobic Interactions ◽  
Dosidicus Gigas ◽  
Giant Squid ◽  
Jumbo Squid ◽  
Gelling Properties ◽  
Textural Quality ◽  
Bovine Plasma ◽  
Autolytic Activity

The effect of bovine plasma protein (BPP) on the inhibition of autolytic activity and its effect on the gelling properties of a protein concentrate (PC) obtained from jumbo squid (Dosidicus gigas) mantle were investigated. Sols and gels were prepared from the PC by adding different amounts of BPP (0, 1, and 2%). Dynamic oscillatory measurements indicated that systems with 1% BPP had a higher elastic modulus (G′), in which hydrophobic interactions were favored. Concerning the technological and textural quality of the gels, BPP caused a greater water holding capacity (WHC), force, cohesiveness, and elasticity, probably due to improvement of the electrostatic and hydrophobic interactions during gel formation. Scanning electron microscopy (SEM) allowed visualization of the formation of more rigid and ordered gels with less porosity when BPP was added. Therefore, the addition of BPP improved the gelling capacity of proteins extracted from giant squid.

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