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Physicochemical Characterization of Protein Hydrolysates Produced by Autolysis of Jumbo Squid (Dosidicus gigas) Byproducts

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Abstract

The physicochemical characteristics of protein hydrolysates of jumbo squid (Dosidicus gigas) byproducts (JSBP) produced by endogenous proteases at two different pH values (5.0 and 7.0) were studied using destructive and nondestructive methods. Reaction mixture samples were collected at different interval times during hydrolysis to monitor changes in the level of hydrolysis (DH) using the OPA method, the protein peptide molecular masses (MM), and SDS-PAGE. The DH increased from 3.5 to 11.2 % at pH 5.0 and from 4.8 to 17.5 % at pH 7.0. Both pH treatments exhibited similar degradation patterns with progressive proteolysis and, after 120 min of hydrolysis, yielded hydrolysates that contained MM <45 kDa proteins. It was detected lower hydrophobic amino acid exposure for the protein hydrolysates prepared at pH 5.0 compared with the hydrolysates at pH 7.0. In several wavebands, higher wavenumbers were observed in the FT-IR spectra for the pH 5.0 hydrolysates. Nine different equivalent protons were observed in the NMR spectra for both hydrolysates; these protons might belong to amino acid side chains. SEM showed substantially lower particle size for the JSBPs after hydrolysis at pH 7.0. The hydrolysate zeta potentials were −29.4 mV at pH 7.0 and −10.5 mV at pH 5.0. The pH 5.0 hydrolysates exhibited lower endothermic resistance and hydrophobicity (SoANS) compared with the pH 7.0 hydrolysates. This biophysical characterization enhances the understanding of jumbo squid byproduct hydrolysate physiochemical properties, which will aid in determining the proper use of these hydrolysates.

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Acknowledgments

This research was supported by CONACYT under grant 154046. Arias-Moscoso was supported by a doctoral fellowship from CONACYT. The authors are grateful to Alondra Cuevas for her skilled SDS analyses and Dr. Javier Cinco for his technical assistance.

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Authors and Affiliations

  1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México

    Joe Luis Arias-Moscoso, Ofelia Rouzaud-Sandez, Enrique Márquez-Ríos, Wilfrido Torres-Arreola & Josafat Marina Ezquerra-Brauer

  2. Departamento de Física, Universidad de Sonora, Hermosillo, México

    Amir Maldonado-Arce

  3. Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Hermosillo, México

    Hisila Santacruz-Ortega

  4. Departamento de Manejo de Zonas Costeras, Unidad Multidisciplinaria de Docencia e Investigación del SISAL, Universidad Nacional Autónoma de México, Mexico, Mexico

    Martha Gabriela Gaxiola-Cortés

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  1. Joe Luis Arias-Moscoso
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  2. Amir Maldonado-Arce
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  3. Ofelia Rouzaud-Sandez
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  8. Josafat Marina Ezquerra-Brauer
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Correspondence to Josafat Marina Ezquerra-Brauer.

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Arias-Moscoso, J.L., Maldonado-Arce, A., Rouzaud-Sandez, O. et al. Physicochemical Characterization of Protein Hydrolysates Produced by Autolysis of Jumbo Squid (Dosidicus gigas) Byproducts. Food Biophysics 10, 145–154 (2015). https://doi.org/10.1007/s11483-014-9374-z

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  • DOI: https://doi.org/10.1007/s11483-014-9374-z

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