title: Conformational changes in proteins recovered from jumbo squid (Dosidicus gigas) muscle through pH shift washing treatments.
abstract: Conformational and thermal-rheological properties of acidic (APC) and neutral (NPC) protein concentrates were evaluated and compared to those of squid (Dosidicus gigas) muscle proteins (SM). Surface hydrophobicity, sulfhydryl status, secondary structure profile, differential scanning calorimetry and oscillatory dynamic rheology were used to evaluate the effect of treatments on protein properties. Acidic condition during the washing process (APC) promoted structural and conformational changes in the protein present in the concentrate produced. These changes were enhanced during the heat setting of the corresponding sol. Results demonstrate that washing squid muscle under the proposed acidic conditions is a feasible technological alternative for squid-based surimi production improving its yield and gel-forming ability.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
authors.forename: Juan A
authors.initials: JA
authors.lastname: Cortés-Ruiz
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, Hermosillo, Sonora 83000, Mexico. Electronic address: rpacheco@ciad.mx.
authors.forename: Ramón
authors.initials: R
authors.lastname: Pacheco-Aguilar
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
authors.forename: Juan C
authors.initials: JC
authors.lastname: Ramírez-Suárez
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
authors.forename: Maria E
authors.initials: ME
authors.lastname: Lugo-Sánchez
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
authors.forename: Karina D
authors.initials: KD
authors.lastname: García-Orozco
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
authors.forename: Rogerio R
authors.initials: RR
authors.lastname: Sotelo-Mundo
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
authors.forename: Aida
authors.initials: A
authors.lastname: Peña-Ramos
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D049832:Decapodiformes / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D009124:Muscle Proteins / Q000737:chemistry*; D009132:Muscles / Q000737:chemistry; D012212:Rheology; D017747:Seafood / Q000032:analysis*
chemical_list: D009124:Muscle Proteins
keywords: Acidic dissolution; Circular dichroism; Jumbo squid; Oscillatory dynamic properties; Protein concentrate; Thermal properties