Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400956 |
Resumo: | Abstract 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. |
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Food Science and Technology (Campinas) |
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Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantlesarcoplasmic proteinsgiant squidultrasoundAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400956Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.26919info:eu-repo/semantics/openAccessALDORADIN-PUZA,EnzoSALAZAR-FUENTES,Alma GloriaRODRÍGUEZ-OLIBARRÍA,GuillermoRODRÍGUEZ-FELIX,FranciscoBARRERAS-URBINA,Carlos GregorioMARQUEZ-RIOS,Enriqueeng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400956Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle |
title |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle |
spellingShingle |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle ALDORADIN-PUZA,Enzo sarcoplasmic proteins giant squid ultrasound |
title_short |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle |
title_full |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle |
title_fullStr |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle |
title_full_unstemmed |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle |
title_sort |
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle |
author |
ALDORADIN-PUZA,Enzo |
author_facet |
ALDORADIN-PUZA,Enzo SALAZAR-FUENTES,Alma Gloria RODRÍGUEZ-OLIBARRÍA,Guillermo RODRÍGUEZ-FELIX,Francisco BARRERAS-URBINA,Carlos Gregorio MARQUEZ-RIOS,Enrique |
author_role |
author |
author2 |
SALAZAR-FUENTES,Alma Gloria RODRÍGUEZ-OLIBARRÍA,Guillermo RODRÍGUEZ-FELIX,Francisco BARRERAS-URBINA,Carlos Gregorio MARQUEZ-RIOS,Enrique |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
ALDORADIN-PUZA,Enzo SALAZAR-FUENTES,Alma Gloria RODRÍGUEZ-OLIBARRÍA,Guillermo RODRÍGUEZ-FELIX,Francisco BARRERAS-URBINA,Carlos Gregorio MARQUEZ-RIOS,Enrique |
dc.subject.por.fl_str_mv |
sarcoplasmic proteins giant squid ultrasound |
topic |
sarcoplasmic proteins giant squid ultrasound |
description |
Abstract 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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400956 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400956 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.26919 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.4 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326838394880 |