The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince

2022 ◽  
Vol 371 ◽  
pp. 131149
Author(s):  
Fuge Niu ◽  
Jiao Yu ◽  
Jiamei Fan ◽  
Bo Zhang ◽  
Christos Ritzoulis ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Dosidicus Gigas ◽  
Giant Squid ◽  
Thermal Gelation

scholarly journals The Abnormal Oswald Ripening of Protein Nanofiber in Myofibrillar Protein Solution

2019 ◽  
Author(s):  
Fuge Niu ◽  
Rui Zhang ◽  
Jiamei Fan ◽  
Weichun Pan
Keyword(s):  
Ostwald Ripening ◽  
Chemical Potential ◽  
Protein Molecule ◽  
Myofibrillar Protein ◽  
Conformation Change ◽  
Dosidicus Gigas ◽  
Giant Squid ◽  
Protein Molecules ◽  
Size Growth ◽  
Molecule Conformation

AbstractIn solutions of myofibrillar protein extracted from giant squid (Dosidicus gigas), the size-coarsening process of protein nanofiber is complex. At high temperature (25°C), nanofiber keeps growth but with two distinguishable patterns, slow rate at the initial stage with t0.2 and the fast one at the late stage with t2.3. The intersection of these two slopes is around 300 min. Meanwhile, protein concentration in solution enhances as well. These behaviors contradict to the prediction of Ostwald ripening. Thus, we call this process as abnormal. These abnormal behaviors come from the conformation change of some types of constitution protein molecules with chemical potential reduction when they dissolve from nanofiber to solution. On the other hand, low temperature (10°C) depresses this size growth. This observation suggests that temperature regulates protein molecule conformation change in nanofiber. The consequence of this abnormal Ostwald ripening process is that all protein molecules in nanofiber are redistributed. Protein molecules with the absence of conformation change in dissolution accumulate in nanofiber to cause it growing, while the rest concentrates in solution.

Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas)

2017 ◽  
Vol 215 ◽  
pp. 256-262 ◽  
Author(s):  
Rui Zhang ◽  
Ru Zhou ◽  
Weichun Pan ◽  
Weiwei Lin ◽  
Xiuzhen Zhang ◽  
...  
Keyword(s):  
Muscle Protein ◽  
Dosidicus Gigas ◽  
Giant Squid

Improvement of Cold and Thermally Induced Gelation of Giant Squid (Dosidicus gigas) Surimi

2009 ◽  
Vol 18 (4) ◽  
pp. 312-330 ◽  
Author(s):  
Helena M. Moreno ◽  
Carlos Cardoso ◽  
M. Teresa Solas ◽  
A. Javier Borderías
Keyword(s):  
Dosidicus Gigas ◽  
Thermally Induced ◽  
Giant Squid

Effect of temperature on the actomyosin‐paramyosin structure from giant squid mantle ( Dosidicus gigas )

2019 ◽  
Vol 99 (12) ◽  
pp. 5377-5383
Author(s):  
Ivan J Tolano‐Villaverde ◽  
Hisila Santacruz‐Ortega ◽  
Ignacio A Rivero‐Espejel ◽  
Wilfrido Torres‐Arreola ◽  
Guadalupe M Suárez‐Jiménez ◽  
...  
Keyword(s):  
Effect Of Temperature ◽  
Dosidicus Gigas ◽  
Giant Squid

scholarly journals Effect of Bovine Plasma Protein on Autolysis and Gelation of Protein Extracted from Giant Squid (Dosidicus gigas) Mantle

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Laura Raquel Marquez-Alvarez ◽  
Wilfrido Torres-Arreola ◽  
Victor Manuel Ocano-Higuera ◽  
Benjamin Ramirez-Wong ◽  
Enrique Marquez-Rios
Keyword(s):  
Plasma Protein ◽  
Hydrophobic Interactions ◽  
Dosidicus Gigas ◽  
Giant Squid ◽  
Jumbo Squid ◽  
Gelling Properties ◽  
Textural Quality ◽  
Bovine Plasma ◽  
Autolytic Activity

The effect of bovine plasma protein (BPP) on the inhibition of autolytic activity and its effect on the gelling properties of a protein concentrate (PC) obtained from jumbo squid (Dosidicus gigas) mantle were investigated. Sols and gels were prepared from the PC by adding different amounts of BPP (0, 1, and 2%). Dynamic oscillatory measurements indicated that systems with 1% BPP had a higher elastic modulus (G′), in which hydrophobic interactions were favored. Concerning the technological and textural quality of the gels, BPP caused a greater water holding capacity (WHC), force, cohesiveness, and elasticity, probably due to improvement of the electrostatic and hydrophobic interactions during gel formation. Scanning electron microscopy (SEM) allowed visualization of the formation of more rigid and ordered gels with less porosity when BPP was added. Therefore, the addition of BPP improved the gelling capacity of proteins extracted from giant squid.

Salt, Nonmuscle Proteins, and Hydrocolloids Affecting Rigidity Changes during Gelation of Giant Squid (Dosidicus gigas)

1997 ◽  
Vol 45 (3) ◽  
pp. 616-621 ◽  
Author(s):  
M. Carmen Gómez-Guillén ◽  
A. Javier Borderías ◽  
Pilar Montero
Keyword(s):  
Dosidicus Gigas ◽  
Giant Squid

scholarly journals Population size and exploitation of giant squid (Dosidicus gigas D'Orbigny, 1835) in the Gulf of California, Mexico

2001 ◽  
Vol 65 (1) ◽  
pp. 75-80 ◽  
Author(s):  
Enrique Morales-Bojórquez ◽  
Agustín Hernández-Herrera ◽  
Manuel O. Nevárez-Martínez ◽  
Miguel Ángel Cisneros-Mata ◽  
Francisco Javier Guerrero-Escobedo
Keyword(s):  
Population Size ◽  
Gulf Of California ◽  
Dosidicus Gigas ◽  
Giant Squid

scholarly journals Mineral composition of raw and marinated-cooked arms from Pacific giant squid (Dosidicus gigas).

2021 ◽  
pp. 20
Author(s):  
Faustina Fernández ◽  
Celia Lucas and Sancho Bañón
Keyword(s):  
Mineral Composition ◽  
Mineral Content ◽  
Health Hazard ◽  
Raw Material ◽  
Dosidicus Gigas ◽  
Potential Health ◽  
Giant Squid ◽  
The Pacific ◽  
Dietary Requirements ◽  
Potential Health Hazard

Background/aim: Shellfish consumption is often perceived as a potential health hazard due to the accumulation of toxic metals. The mineral content was investigated in marinated-cooked giant squid (Dosidicus gigas) arms from three Eastern Pacific fisheries (Peru, Chile and Benthic) to elucidate their contribution to daily recommended intakes and possible presence of pollutants. Material and methods: Thirty macro- and microminerals were analysed in the raw material, marination solution, cooking broth and cooked product. Results: Both raw and marinated-cooked squid arms contained nutritionally relevant quantities of essential macro- (Na and Mg) and microminerals (Cr, Zn, Mn and Se). Fishery origin led to minor variations in the mineral composition of raw arms, while marinated-cooked arms of Benthic origin had a higher retention of Na and juice likely due to their greater size.  Levels of Pb, Hg, Zn or As found in the ready-to-eat product were below tolerable upper intake levels. Conclusion: The mineral content found in the raw squid arms suggests that the Pacific fisheries concerned are not affected by human polluting activities. Marinated-cooked squid arms cover a part of the dietary requirements for minerals and can be consumed without apparent negative nutritional implications.

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