Aislamiento y caracterización parcial de miosina del manto de calamar gigante (Dosidicus gigas)

Abstract

In the present work the myosin molecule from jumbo squid mantle (Dosidicus gigas) was isolated and characterized with the aim to evaluate the influence of ionic strength on its gelling properties. It was found that the myosin molecule possesses different chemical and structural characteristics than other vertebrates and invertebrates species, such as some cephalopods, which might explain differences in gelation in comparison to those from other organisms. A lower content of total sulfhydryl groups (TSH) possibly caused an improvement in the myosin molecule flexibility when the ionic strength increased (p ˂ 0.05). The aforementioned possibly affected (p ˂ 0.05) the enzyme activity, surface hydrophobicity, viscosity and RSH groups. The results demonstrate that the myosin molecule from jumbo squid is structurally different from the rest of the marine species.En la presente investigación se aisló y se caracterizó parcialmente a la miosina del manto de calamar (Dosidicus gigas), con el objetivo de estudiar el efecto la fuerza iónica sobre la propiedad gelificante. Se encontró que la miosina de esta especie presenta características químicas y estructurales distintas al de otras especies de vertebrados e invertebrados, como algunos cefalópodos, lo cual explica las diferencias encontradas en la gelificación, en comparación con otros organismos. En especial, se encontró un contenido menor de grupos sulfhidrilos totales (SHT), lo cual posiblemente repercutió en una mayor flexibilidad de la molécula de miosina al aumentar la fuerza iónica, repercutiendo significativamente (p ˂ 0,05) en un aumento en la actividad enzimática, hidrofobicidad de superficie, grupos SHR y viscosidad. Los resultados demuestran que la molécula de miosina del calamar gigante (D. gigas) presenta diferencias estructurales con respecto al resto de la especies marinas.

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

“…Viscosity changes occur within the range of 38.70 °C, with maximal viscosity at 45 °C. Similar results have been reported for the same species and other aquatic species . This increase in viscosity could be attributed to the dissociation of the actomyosin‐paramyosin complex, leading to the unfolding of these proteins.…”

Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

“…The latter could be due to a high content of soluble protein at I = 0.05 and its solubility, mainly in alkali. The high content of alkali-soluble protein could be attributed to the use of frozen sample, because it is known that the freeze-thaw process denatures proteins, which can be detected in the alkali-soluble fraction (Murrieta-Martínez et al, 2015).…”

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

“…The giant squid (Dosidicus gigas) is the largest and most abundant species of squid found in the pelagic zone of the eastern Pacific from Chile to the coast of Oregon. Among the main species of squid caught in Mexico, it is the only fishery with a significant development in the north Pacific [1]. The commercial appeal of the giant squid is its abundance, low cost, high performance, low fat, and white color of the meat [2].…”