Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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=S0101-20612018000300467 |
Resumo: | Abstract Different studies on obtaining protein concentrates or surimi from giant squid ( Dosidicus gigas) have reported that soft gels are obtained in comparison with other fish species. Therefore, the aim of this research was to investigate the effect of the setting (30 and 60 °C, for 0, 30, 60, and 90 min) on the gelling capacity as a possible alternative to improve the textural characteristics of the gels. Treatments at 60 °C (G4, G5, and G6) had a higher percentage of insoluble protein, while the electrophoretic profile showed the presence of high molecular weight (HMW) aggregates, as well as the decrease of myosin, paramyosin and actin bands as the incubation time was increased. Likewise, these systems presented a lower content of total sulfhydryl (TSH), which is attributed to the formation of disulfide bridges. The texture profile analysis (TPA) showed that the setting application affected the different parameters evaluated (strength, elasticity, and cohesiveness). Setting as pretreatment did not prove to be a good alternative for the gelling of proteins from giant squid mantle, since the control treatment (no setting) was that which exhibited better textural characteristics. |
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Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantlesquidgellingsettingAbstract Different studies on obtaining protein concentrates or surimi from giant squid ( Dosidicus gigas) have reported that soft gels are obtained in comparison with other fish species. Therefore, the aim of this research was to investigate the effect of the setting (30 and 60 °C, for 0, 30, 60, and 90 min) on the gelling capacity as a possible alternative to improve the textural characteristics of the gels. Treatments at 60 °C (G4, G5, and G6) had a higher percentage of insoluble protein, while the electrophoretic profile showed the presence of high molecular weight (HMW) aggregates, as well as the decrease of myosin, paramyosin and actin bands as the incubation time was increased. Likewise, these systems presented a lower content of total sulfhydryl (TSH), which is attributed to the formation of disulfide bridges. The texture profile analysis (TPA) showed that the setting application affected the different parameters evaluated (strength, elasticity, and cohesiveness). Setting as pretreatment did not prove to be a good alternative for the gelling of proteins from giant squid mantle, since the control treatment (no setting) was that which exhibited better textural characteristics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300467Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.01717info:eu-repo/semantics/openAccessESCALANTE-RODRÍGUEZ,Miriam FernandaMURRIETA-MARTÍNEZ,Claudia LizethOCAÑO-HIGUERA,Victor ManuelRAMÍREZ-WONG,BenjamínRUIZ-CRUZ,SaúlRODRÍGUEZ-OLIBARRIA,GuillermoMARQUEZ-RIOS,Enriqueeng2018-10-02T00:00:00Zoai:scielo:S0101-20612018000300467Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-10-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle |
title |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle |
spellingShingle |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle ESCALANTE-RODRÍGUEZ,Miriam Fernanda squid gelling setting |
title_short |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle |
title_full |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle |
title_fullStr |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle |
title_full_unstemmed |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle |
title_sort |
Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle |
author |
ESCALANTE-RODRÍGUEZ,Miriam Fernanda |
author_facet |
ESCALANTE-RODRÍGUEZ,Miriam Fernanda MURRIETA-MARTÍNEZ,Claudia Lizeth OCAÑO-HIGUERA,Victor Manuel RAMÍREZ-WONG,Benjamín RUIZ-CRUZ,Saúl RODRÍGUEZ-OLIBARRIA,Guillermo MARQUEZ-RIOS,Enrique |
author_role |
author |
author2 |
MURRIETA-MARTÍNEZ,Claudia Lizeth OCAÑO-HIGUERA,Victor Manuel RAMÍREZ-WONG,Benjamín RUIZ-CRUZ,Saúl RODRÍGUEZ-OLIBARRIA,Guillermo MARQUEZ-RIOS,Enrique |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
ESCALANTE-RODRÍGUEZ,Miriam Fernanda MURRIETA-MARTÍNEZ,Claudia Lizeth OCAÑO-HIGUERA,Victor Manuel RAMÍREZ-WONG,Benjamín RUIZ-CRUZ,Saúl RODRÍGUEZ-OLIBARRIA,Guillermo MARQUEZ-RIOS,Enrique |
dc.subject.por.fl_str_mv |
squid gelling setting |
topic |
squid gelling setting |
description |
Abstract Different studies on obtaining protein concentrates or surimi from giant squid ( Dosidicus gigas) have reported that soft gels are obtained in comparison with other fish species. Therefore, the aim of this research was to investigate the effect of the setting (30 and 60 °C, for 0, 30, 60, and 90 min) on the gelling capacity as a possible alternative to improve the textural characteristics of the gels. Treatments at 60 °C (G4, G5, and G6) had a higher percentage of insoluble protein, while the electrophoretic profile showed the presence of high molecular weight (HMW) aggregates, as well as the decrease of myosin, paramyosin and actin bands as the incubation time was increased. Likewise, these systems presented a lower content of total sulfhydryl (TSH), which is attributed to the formation of disulfide bridges. The texture profile analysis (TPA) showed that the setting application affected the different parameters evaluated (strength, elasticity, and cohesiveness). Setting as pretreatment did not prove to be a good alternative for the gelling of proteins from giant squid mantle, since the control treatment (no setting) was that which exhibited better textural characteristics. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-01 |
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=S0101-20612018000300467 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300467 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.01717 |
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.38 n.3 2018 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_ |
1752126322971246592 |