Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

Figures & data

FIGURE 1 Effect of pH and NaCl concentration on G’ (as a function of temperature) in sols.

TABLE 1 Effect of pH and NaCl concentration on T_m and ΔH of protein concentrates

Treatments	Peak 1		Peak 2
NaCl (%)/pH	Tm (°C)	ΔH (^J/g)	Tm (°C)	ΔH (^J/g)
1/6.0	39.36 ± 0.33^a	0.14 ± 0.02^a	71.52 ± 1.56^a	0.10 ± 0.00^a
1/7.0	44.30 ± 0.20^b	0.34 ± 0.02^b	71.61 ± 0.05^a	0.26 ± 0.01^b
3/6.0	39.16 ± 0.11^a	0.11 ± 0.01^a	69.64 ± 0.16^b	0.17 ± 0.01^c
3/7.0	44.40 ± 0.15^b	0.30 ± 0.01^b	70.89 ± 0.08^b	0.23 ± 0.02^b

Different letters in the same column indicate significant differences (p < 0.05); Values are the mean ± SD of n = 3.

FIGURE 2 Effect of pH and NaCl concentration on the TSH content of sols and gels. Values are mean ± SD of n = 4. Different letters on bars indicate significant differences between treatments (sol or gel; p < 0.05).

FIGURE 3 Effect of pH and NaCl concentration on the IR spectra of (a) sols and (b) gels.

TABLE 2 Effect of pH and NaCl concentration on folding test and TPA parameters of gels

	Treatments (% NaCl/pH)
Parameter	1/6.0	1/7.0	3/6.0	3/7.0
Folding test	A-AA	C-D	C	C-B
Hardness (g-f)	378.91 ± 91.67^a	139.96 ± 14.00^b	166.82 ± 25.28^b	142.55 ± 12.80^b
Fracture (g-f)	0.00 ± 0.00^b	62.64 ± 0.00^b	0.00 ± 0.00^b	74.06 ± 17.61^a
Elasticity	0.62 ± 0.05^a	0.40 ± 0.03^b	0.40 ± 0.07^b	0.35 ± 0.04^b
Cohesivenes	0.49 ± 0.02^a	0.30 ± 0.02^b,c	0.37 ± 0.06^b	0.27 ± 0.03^c

Different letters within the same row indicate significant differences (p ˂ 0.05); Values are mean ± SD of n = 4.

FIGURE 4 Effect of pH and NaCl concentration on water holding capacity of gels obtained from protein concentrates from jumbo squid.