Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Publication date: Available online 14 December 2019Source: LWTAuthor(s): Isabel Arredondo-Parada, Wilfrido Torres-Arreola, Guadalupe M. Suárez-Jiménez, Juan C. Ramírez-Suárez, Josué E. Juárez-Onofre, Francisco Rodríguez-Félix, E. Marquez-RiosAbstractGiant squid (Dosidicus gigas) proteins have appropriate functional properties, albeit of smaller magnitude in comparison to other marine species. Therefore, this research characterizes the ultrasound-induced (20 kHz; 20 and 40% amplitude; 0, 1, 3 and 5 min) changes to the physicochemical and foaming properties of mantle proteins. The changes in pH, electrophoretic profile, viscosity, surface hydrophobicity, particle size and zeta potential, as well as foaming capacity and stability were evaluated. A slight decrease (p ≥ 0.05) in the pH occurred as the ultrasound time increased. While no changes in SDS-PAGE (reducing and non-reducing) were detected, native PAGE revealed new bands. Ultrasound increased the viscosity and surface hydrophobicity, and decreased the particle size and net surface charge. Moreover, foaming capacity was improved and foaming stability was maintained at 100% for 1 h. Therefore, the application of ultrasound represents an alternative to improve the foaming properties.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research