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Journal of Chemistry
Volume 2015, Article ID 538721, 10 pages
http://dx.doi.org/10.1155/2015/538721
Research Article

Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

1Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Niños Héroes, S/N, P.O. Box 1658, 83000 Hermosillo, SON, Mexico
2Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Rosales y Niños Héroes, S/N, P.O. Box 1658, 83000 Hermosillo, SON, Mexico

Received 14 May 2015; Accepted 5 July 2015

Academic Editor: Ioannis G. Roussis

Copyright © 2015 Rosa Linda Lopez-Enriquez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.