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...

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Detalhes bibliográficos
Autores: ALDORADIN-PUZA,Enzo, SALAZAR-FUENTES,Alma Gloria, RODRÍGUEZ-OLIBARRÍA,Guillermo, RODRÍGUEZ-FELIX,Francisco, BARRERAS-URBINA,Carlos Gregorio, MARQUEZ-RIOS,Enrique
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
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spelling 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/openAccessengALDORADIN-PUZA,EnzoSALAZAR-FUENTES,Alma GloriaRODRÍGUEZ-OLIBARRÍA,GuillermoRODRÍGUEZ-FELIX,FranciscoBARRERAS-URBINA,Carlos GregorioMARQUEZ-RIOS,Enrique2020-10-23T00:00:00Zoai: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
dc.creator.none.fl_str_mv ALDORADIN-PUZA,Enzo
SALAZAR-FUENTES,Alma Gloria
RODRÍGUEZ-OLIBARRÍA,Guillermo
RODRÍGUEZ-FELIX,Francisco
BARRERAS-URBINA,Carlos Gregorio
MARQUEZ-RIOS,Enrique
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.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
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