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PROTEIN SOLUBILITY AND PRODUCTION OF GELS FROM JUMBO SQUID

Authors

  • GABRIELA DE LA FUENTE-BETANCOURT,

    1. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Mar Bermejo 195
      Playa Palo de Santa Rita, La Paz, B.C.S. 23090, Mexico
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  • FERNANDO GARCÍA-CARREÑO,

    Corresponding author
    1. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Mar Bermejo 195
      Playa Palo de Santa Rita, La Paz, B.C.S. 23090, Mexico
      TEL: (52) 612-123-8401; FAX: (52) 612-125-3625; EMAIL: fgarcia@cibnor.mx
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  • M.A. NAVARRETE DEL TORO,

    1. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Mar Bermejo 195
      Playa Palo de Santa Rita, La Paz, B.C.S. 23090, Mexico
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  • JULIO H. CÓRDOVA-MURUETA,

    1. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Mar Bermejo 195
      Playa Palo de Santa Rita, La Paz, B.C.S. 23090, Mexico
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  • MARÍA ELENA LUGO-SÁNCHEZ

    1. Centro de Investigación en Alimentación y Desarrollo (CIAD),
      Apdo Postal 1735, Hermosillo, Sonora 83000, Mexico
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TEL: (52) 612-123-8401; FAX: (52) 612-125-3625; EMAIL: fgarcia@cibnor.mx

Abstract

ABSTRACT

Solubility at several ionic strengths (0 to 1.0 M), pH (2 to 13) and gelling capacity of jumbo squid Dosidicus gigas muscle proteins were evaluated. Protein recovery was >90% at pH 912. Autohydrolysis was evaluated and affected only sarcoplasmic proteins. Folding score was 5 on all gels. Strength was higher for thermal gels prepared from squid fin (50.2 ± 1.2 N) than that prepared from the mantle (23.4 ± 2.5 N). There was no significant difference in gel strengths from previously frozen (46.4 ± 7.5 N) and never-frozen samples (43 ± 5.5 N). Moisture, water drip and water-holding capacity were evaluated on thermal gels. There were significant differences between frozen and never-frozen samples. Results on solubility and gel forming capacity of the proteins from mantle and fin of jumbo squid suggest that these properties can provide additional value to this resource.

PRACTICAL APPLICATIONS

Jumbo squid is a rich source of high-quality protein. Obtaining sophisticated products would be an easy way to take advantage of the high-quality proteins in jumbo squid muscle. Knowledge of the functional properties of those proteins is needed to achieve this. The use of such properties, such as gel-forming capacity, which are similar to other proteins used in the food industry, will give jumbo squid added value. The results described here indicate that jumbo squid proteins may be useful as a food ingredient because of their solubility and gel-forming capacity.

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