Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Obtaining a Protein Concentrate from Squid Mantle (Dosidicus gigas) by Direct Isoelectric Precipitation and Evaluation of its Gelling Capacity
Claudia Murrieta-MartínezVictor M Ocano-HigueraBenjamin Ramírez-WongWilfrido Torres-ArreolaSaul Ruiz-CruzEnrique Márquez-Ríos
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2018 Volume 24 Issue 2 Pages 193-200

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Abstract

This study investigated protein recovery from squid mantle (Dosidicus gigas) using the following two methods: a conventional method (CM; water washing) and direct isoelectric precipitation (IP). The IP treatment offered a better yield. Protein fractionation showed a myofibrillar protein content of 64.83 ± 0.02 and 55.47 ± 0.05% for CM and IP, respectively. Differential scanning calorimetry showed differences in the myosin denaturation temperature with values of 37.27 ± 0.74 and 40.93 ± 0.41°C for the CM and IP treatments, respectively. Moreover, Surface hydrophobicity showed major hydrophobicity with the CM treatment. The total sulfhydryl content was higher in IP than in CM, but a decrease in sol-gel transition was more evident in CM than in IP. The hardness of the gel obtained from IP was higher than that of CM with values of 1695.66 ± 177.82g-f and 668.33 ± 21.19g-f, respectively. Direct isoelectric precipitation of protein from squid mantle generated a better yield and better functional protein compared to the conventional method.

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© 2018 by Japanese Society for Food Science and Technology
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