Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle
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...
| Autores: | , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | Brasil |
| Recursos: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612020000400956 |
| Acesso em linha: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400956 |
| Access Level: | acceso abierto |
| Palavra-chave: | sarcoplasmic proteins giant squid ultrasound |
| 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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