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- W2062621681 abstract "ABSTRACT 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 × 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. PRACTICAL APPLICATIONS This paper assesses how process variables, particularly temperature and pH, affect the functional properties of squid proteins. Making use of such process variables will produce more useful and efficient processes, as the application of a hydrolysis system. The processing of jumbo squid protein to obtain proteins bearing adequate functional properties would be an inexpensive way to provide added value to this marine resource and the production of a high-quality protein ingredient. These results hold promise for jumbo squid proteins as useful food ingredient because of their functional properties." @default.
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- W2062621681 date "2009-04-01" @default.
- W2062621681 modified "2023-10-17" @default.
- W2062621681 title "EFFECT OF pH AND TEMPERATURE ON JUMBO SQUID PROTEINS" @default.
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- W2062621681 doi "https://doi.org/10.1111/j.1745-4514.2009.00216.x" @default.
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