Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength

Abstract

Functional properties of protein from mantle and fin of the jumbo squid Dosidicus gigas were explained based on microscopic muscle fiber and protein fractions profiles as observed in SDS-PAGE. Fin has higher content of connective tissue and complex fiber arrangement, and we observed higher hardness of fin gels as expected. Myosin heavy chain (MHC) was found in sarcoplasmic, myofibril and soluble-in-alkali fractions of mantle and only in sarcoplasmic and soluble-in-alkali fractions of fin. An additive effect of salt concentration and pH affected the solubility and foaming properties. Fin and mantle proteins yielded similar results in solubility tests, but significant differences occurred for specific pH and concentrations of salt. Foaming capacity was proportional to solubility; foam stability was also affected by pH and salt concentration. Hardness and fracture strength of fin gels were significantly higher than mantle gels; gels from proteins of both tissues reached the highest level in the folding test. Structural and molecular properties, such as MHC and paramyosin solubility, arrangement of muscle fibers and the content of connective tissue were useful to explain the differences observed in these protein properties. High-strength gels can be formed from squid mantle or fin muscle. Fin displayed similar or better properties than mantle in all tests.

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

“…This indicates that pH 7 could be the best option to make foams. Our results differ from those obtained by Rocha-Estrada et al [41] who working with myofibrillar proteins from jumbo squid (Dosidicus gigas) reported that alkaline pH values (10)(11)(12) presented the highest FS values, when NaCl was added (0-0.4 M). Nonetheless, many studies have shown that stability is better at pH close to pI.…”

“…As well as the emulsifying properties, foaming properties of food proteins also are better at pH values away from their isoelectric point (pI), especially at alkaline pH values. Similar results have been found by Rocha-Estrada et al [41] and Galvez-Rongel et al [42]; this research found better FC values for proteins from jumbo squid (Dosidicus gigas) mantle treated at alkaline pH values [3].…”

“…The increment of NaCl concentration decreased the FC values to pH 11, possible due to the higher exposition of hydrophobic groups and decrease of solubility, with the consequent change of hydrophobicity/hydrophobicity balance of the SP, as occurred in EAI. Rocha-Estrada et al [41] found that the FC of foams stabilized by proteins from jumbo squid (Dosidicus gigas) decreased with the increase of NaCl concentration (0-0.4 M). Yuliana et al [36] also found that FC stabilized by proteins isolated from cashew nut shell 8 Journal of Chemistry (Cashew variety Venguria-4) decreased with the increase of NaCl concentration (0-2 M).…”

Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

“…Many investigations have been developed attempting the addition of solutes such as casein and hydrolyzed whey protein (Hashemi-Gahruie, Eskandari, Mesbahi, & Hanifpour, 2015). Previous research (Osuna-Ruíz, Yepiz-Plascencia, Rouzaud-Sández, & Ezquerra-Brauer, 2010;Rocha-Estrada, Córdova-Murueta, & García-Carreño, 2010) concluded that jumbo squid powder exhibits functional properties such as optimal solubility and easy incorporation into fluids. Such functional properties could be advantageous in the formulation of quality yogurts.…”

Recent trends for the employment of jumbo squid (Dosidicus gigas) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review

“…Rocha‐Estrada et al . () investigated the properties of mantle and fin tissues proteins of JS by microscopic analysis of muscle fibre and SDS‐PAGE of protein profiles. Thus, fins showed a higher content of connective tissue and a complex fibre arrangement, while their gels were harder than those corresponding to mantle.…”