EFFECT OF pH AND TEMPERATURE ON JUMBO SQUID PROTEINS

被引：10

作者：

De la Fuente-Betancourt, G. ^{[1
]}

Garcia-Carreno, F. ^{[1
]}

Navarrete Del Toro, M. A. ^{[1
]}

Cordova-Murueta, J. H. ^{[1
]}

机构：

[1] Ctr Invest Biol Noroeste CIBNOR, La Paz 23090, Bcs, Mexico

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2009年 / 33卷 / 02期

关键词：

FUNCTIONAL-PROPERTIES; MUSCLE PROTEINS; EMULSIONS; GELATION; ALBUMIN; HEAT;

D O I：

10.1111/j.1745-4514.2009.00216.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Evaluation of the effect of pH (2 to 13) and temperature (0 to 50C) on functional properties of jumbo squid proteins was performed, followed by a 2 x 3 factorial design for producing squid protein hydrolysates bearing useful functional properties. In particular, the effects of pH (8, 9 and 10) and temperature (30, 35, 40C) were evaluated. Alcalase and papain were tested on each treatment. The protein recovery, whippability and emulsifying capacity of the hydrolysates were evaluated. Almost 80% of the proteins were recovered in water-soluble form after hydrolysis with papain at pH 10 at the three temperatures. The highest values of whippability (245 +/- 17.7%), foam stability (100%), emulsion-forming capacity (27 +/- 0.97%) and stability (99.99 +/- 8.8%) occurred with papain-produced hydrolysates. When squid protein was treated at 50C and pH 8, the highest whippability value (390.0 +/- 0.1%) and foam stability (100%) were obtained when no enzyme was added.

引用

页码：260 / 272

页数：13