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

2020 ◽  
Vol 40 (4) ◽  
pp. 956-962
Author(s):  
Enzo ALDORADIN-PUZA ◽  
Alma Gloria SALAZAR-FUENTES ◽  
Guillermo RODRÍGUEZ-OLIBARRÍA ◽  
Francisco RODRÍGUEZ-FELIX ◽  
Carlos Gregorio BARRERAS-URBINA ◽  
...  
Keyword(s):  
Dosidicus Gigas ◽  
Sarcoplasmic Proteins ◽  
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.

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

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

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.

Salt, Nonmuscle Proteins, and Hydrocolloids Affecting Rigidity Changes during Gelation of Giant Squid (Dosidicus gigas)

1997 ◽  
Vol 45 (3) ◽  
pp. 616-621 ◽  
Author(s):  
M. Carmen Gómez-Guillén ◽  
A. Javier Borderías ◽  
Pilar Montero
Keyword(s):  
Dosidicus Gigas ◽  
Giant Squid

scholarly journals Population size and exploitation of giant squid (Dosidicus gigas D'Orbigny, 1835) in the Gulf of California, Mexico

2001 ◽  
Vol 65 (1) ◽  
pp. 75-80 ◽  
Author(s):  
Enrique Morales-Bojórquez ◽  
Agustín Hernández-Herrera ◽  
Manuel O. Nevárez-Martínez ◽  
Miguel Ángel Cisneros-Mata ◽  
Francisco Javier Guerrero-Escobedo
Keyword(s):  
Population Size ◽  
Gulf Of California ◽  
Dosidicus Gigas ◽  
Giant Squid
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