Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins.

Food technologists are always looking to improve the functional properties of proteins. In this sense, in last years ultrasound has been used to improve some functional properties. For this reason, and considering that jumbo squid is an important fishery in northwest Mexico, the purpose of this research was to determine the effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins. Pulsed ultrasound (20kHz, 20, and 40% amplitude) was applied for 30, 60, and 90s to a protein extract prepared from giant squid mantle causing an increase (p<0.05) in surface hydrophobicity (So) from 108.4±1.4 to 239.1±2.4 after application of pulsed ultrasound at 40% of amplitude for 90s. The electrophoretic profile and the total and reactive sulfhydryl contents were not affected (p⩾0.05) by the ultrasound treatment. The emulsifying ability of the protein solution was improved (p<0.05), whereas the Emulsifier Activity Index (EAI) varied from123.67±5.52m2/g for the control and increased up to 217.7±3.8m2/g after application of the ultrasound. The Stability Emulsifier Index (EEI) was improved at 40% of amplitude by 60 and 90s. The results suggested that pulsed ultrasound used as pretreatment induced conformational changes in giant squid proteins, which improved the interfacial association between protein-oil phases, thus contributing to the improvement of their emulsifient properties.

Effects of high-energy ultrasound on the functional properties of proteins.

In recent years, high-energy ultrasound has been used as an alternative to improve the functional properties of various proteins, such as from milk, eggs, soy and poultry. The benefits of implementing this technology depend on the inherent characteristics of the protein source and the intensity and amplitude of the ultrasound, as well as on the pH, temperature, ionic strength, time, and all of the variables that have an effect on the physicochemical properties of proteins. Therefore, it is necessary to establish the optimal conditions for each type of food. The use of ultrasound is a promising technique in food technology with a low impact on the environment, and it has thus become known as a green technology. Therefore, this review focuses on the application of high-energy ultrasound to food; its effects on the functional properties of proteins; and how different conditions such as the frequency, time, amplitude, temperature, and protein concentration affect the functional properties.

Methods to obtain protein concentrates from jumbo squid (Dosidicus gigas) and evaluation of their functionality.

Jumbo squid is an important fishery resource in Mexico, and its muscle is lean and white and it has a very low price in the market. It is abundant, but with little or nothing added value, therefore is necessary to search alternatives of processing. Due to muscle characteristics, the aim of this study was to obtain protein concentrates using different methods. They were obtained by means of acidic (acid protein concentrates) and alkaline (alkaline protein concentrates) dissolution. Moreover, a protein concentrate was obtained by direct isoelectric precipitation and by the traditional method (neutral protein concentrates). The yield with better results was alkaline protein concentrates (63.58 ± 1.8%). The gel hardness was significantly different (p < 0.05), especially for the alkaline protein concentrates. The acid protein concentrates, isoelectric precipitation and alkaline protein concentrates were better with regard to the neutral protein concentrates, concerning the emulsifying and foaming properties. The protein concentrates by means of alkaline dissolution gave a better gelling property, but all the processes had the potential to obtain protein with emulsifying and foaming properties.

Isolation and properties of AMP deaminase from jumbo squid (Dosidicus gigas) mantle muscle from the Gulf of California, Mexico.

Adenosine monophosphate (AMP) deaminase was purified from jumbo squid mantle muscle by chromatography in cellulose phosphate, Q-Fast and 5'-AMP sepharose. Specific activity of 2.5U/mg protein, 4.5% recovery and 133.68 purification fold were obtained at the end of the experiment. SDS-PAGE showed a single band with 87kDa molecular mass, native PAGE proved a band of 178kDa, whereas gel filtration detected a 180kDa protein, suggesting the homodimeric nature of this enzyme, in which subunits are not linked by covalent forces. Isoelectric focusing of this enzyme showed a pI of 5.76, which agrees with pI values of AMP deaminase from other invertebrate organisms. AMP deaminase presented a kinetic sigmoidal plot with Vmax of 1.16µM/min/mg, Km of 13mM, Kcat of 3.48µM.s(-1) and a Kcat/Km of 267 (mol/L)(-1).s(-1). The apparent relative low catalytic activity of jumbo squid muscle AMP deaminase in the absence of positive effectors is similar to that reported for homologous enzymes in other invertebrate organisms.

Postmortem biochemical behavior of giant squid (Dosidicus gigas) mantle muscle stored in ice and its relation with quality parameters.

Several freshness and spoilage indicators were monitored to characterize the postmortem biochemistry of giant squid (Dosidicus gigas) mantle muscle. Squid samples were obtained directly from the sea and kept at 0 degrees C during a 15-d storage period. Data at zero time were obtained from cryogenically frozen samples at time of capture. The adenosine 5'-triphosphate (ATP) degradation followed a different pattern as compared with that from fish species. ATP was almost completely depleted at 24-h postcatch from 6.54 to <1 micromol/g, while at the same time Hx was the predominant catabolite with a concentration of 4 mumol/g, reaching 6.85 micromol/g at day 15. K-value data followed a logarithmic pattern with time instead of a linear one, with no change after day 3, thus reducing its suitability as a freshness index. The coefficient Hx/AMP seems to be an adequate alternative for this purpose due to its constant increment with time. The high NH4Cl content in mantle muscle (461.3 +/- 24.5 mg of NH4(+)/100 g) derived from its physiological importance for the species compromises the use of the distillation step of the TVB-N analysis commonly used as a spoilage index. This fact explains why the initially high value of TVB-N detected in mantle muscle (243.7 mg N/100 g) did not correlate with the initial low TMA-N content (1.5 +/- 0.1 mg/100 g of muscle). The results suggested that under the experimental conditions the shelf life of squid exceeds 15 d.