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.

scholarly journals Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Rosa Linda Lopez-Enriquez ◽  
Victor Manuel Ocano-Higuera ◽  
Wilfrido Torres-Arreola ◽  
Josafat Marina Ezquerra-Brauer ◽  
Enrique Marquez-Rios
Keyword(s):  
Functional Properties ◽  
Activity Index ◽  
Functional Characterization ◽  
Stability Index ◽  
Dosidicus Gigas ◽  
Sarcoplasmic Proteins ◽  
Giant Squid ◽  
Jumbo Squid ◽  
Nacl Concentration

Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.

scholarly journals Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

2018 ◽  
Vol 38 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Miriam Fernanda ESCALANTE-RODRÍGUEZ ◽  
Claudia Lizeth MURRIETA-MARTÍNEZ ◽  
Victor Manuel OCAÑO-HIGUERA ◽  
Benjamín RAMÍREZ-WONG ◽  
Saúl RUIZ-CRUZ ◽  
...  
Keyword(s):  
Protein Concentrate ◽  
Dosidicus Gigas ◽  
Giant Squid ◽  
Gelling Properties

Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

2015 ◽  
Vol 19 (2) ◽  
pp. 314-325 ◽  
Author(s):  
G. Dihort-García ◽  
I. J. Tolano-Villaverde ◽  
J. M. Ezquerra-Brauer ◽  
V.M. Ocaño-Higuera ◽  
J. A. Ramírez de León ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Protein Concentrate ◽  
Dosidicus Gigas ◽  
Jumbo Squid ◽  
Gelling Properties ◽  
Effects Of Ph

Energy accumulated in the somatic tissues of the jumbo squid, Dosidicus gigas, off Peru

2018 ◽  
Vol 25 (2) ◽  
pp. 444
Author(s):  
Yanran WEI ◽  
Xinjun Chen ◽  
Dongming LIN ◽  
Zimo CHEN
Keyword(s):  
Dosidicus Gigas ◽  
Jumbo Squid ◽  
Somatic Tissues

scholarly journals 172 Increasing inclusion of fermentable fiber decreases nutrient digestibility in grower pigs

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 85-85
Author(s):  
Charlotte Heyer ◽  
L F Wang ◽  
R T Zijlstra
Keyword(s):  
Plasma Protein ◽  
Corn Starch ◽  
Latin Square ◽  
Basal Diet ◽  
Nutrient Digestibility ◽  
Ileal Digestibility ◽  
Low Viscosity ◽  
Acacia Gum ◽  
Bovine Plasma ◽  
Total P

Abstract Fermentable fiber may increase endogenous losses of P and AA, thereby reducing apparent nutrient digestibility. Acacia gum fiber with medium-to-high fermentability and low viscosity was used to investigate its effect on apparent ileal digestibility (AID) and apparent total tract digestibility (ATTD) of nutrients, and standardized total tract digestibility (STTD) of P in grower pigs. A P-free basal diet (49% corn starch; 18% bovine plasma protein) was formulated to measure basal endogenous P losses (EPL). Three diets were formulated to include 2.5, 5.0, or 7.5% acacia gum fiber at the expense of corn starch in the P-free basal diet. Diets contained 16.1–17.4% CP and 0.31–0.33% total P (DM-basis). The 4 diets were fed to 8 ileal-cannulated barrows (initial BW, 54.6 kg) for four 9-d periods in a double 4 × 4 Latin square. Apparent hindgut fermentation (AHF) was ATTD minus AID. Increasing inclusion of acacia gum quadratically decreased (P < 0.01) AID of DM (∆ 11.1%), linearly decreased (P < 0.05) ATTD of DM (∆ 1.7%) CP (∆ 1.2%), and quadratically increased (P < 0.05) AHF of DM (∆ 9.4%). Basal EPL were 391 and 377 mg/kg DM intake (DMI) for ileum and total tract, respectively. Increasing inclusion of fiber linearly increased (P < 0.05) ileal EPL (∆ 184 mg/kg DMI), and tended to linearly increase (P < 0.10) EPL for total tract (∆ 243 mg/kg DMI). Dietary inclusion of acacia gum tended to linearly decrease (P < 0.10) AID of P, but did not affect (P > 0.10) ATTD, or STTD of P. In conclusion, increasing inclusion of fermentable, low viscous acacia gum fiber decreased diet digestibility of DM and ATTD of CP, but did not affect total tract P digestibility, indicating that increasing fermentable fiber did not increase specific endogenous losses of P in the total tract.

Bovine plasma protein as an alternative protein source in extruded aquafeeds for Piaractus mesopotamicus (pacú) at two fattening stages

2019 ◽  
Vol 26 (2) ◽  
pp. 536-544
Author(s):  
Carla Bacchetta ◽  
Andrea S. Rossi ◽  
Raúl E. Cian ◽  
David R. Hernández ◽  
Sebastián Sánchez ◽  
...  
Keyword(s):  
Plasma Protein ◽  
Protein Source ◽  
Piaractus Mesopotamicus ◽  
Alternative Protein ◽  
Bovine Plasma

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

Horizontal movements, vertical-habitat utilization and diet of the jumbo squid (Dosidicus gigas) in the Pacific Ocean off Baja California Sur, Mexico

2010 ◽  
Vol 86 (1-2) ◽  
pp. 59-71 ◽  
Author(s):  
Gastón Bazzino ◽  
William F. Gilly ◽  
Unai Markaida ◽  
César A. Salinas-Zavala ◽  
Jorge Ramos-Castillejos
Keyword(s):  
Pacific Ocean ◽  
Baja California ◽  
Habitat Utilization ◽  
Baja California Sur ◽  
Dosidicus Gigas ◽  
Jumbo Squid ◽  
The Pacific ◽  
The Pacific Ocean

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

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