Muscle proteins of Dosidicus gigas mantle have great techno-functional advantages and during their processing at industrial level considerable discards of muscle proteins are generated and used to elaborate meals with low added value. The aim of the study was to evaluate the effect of hydrolysis time on the techno-functional properties and antioxidant capacity of jumbo squid. Mantle muscle protein discards were cooked, ground and subjected to enzymatic hydrolysis (Protamex ©) for 1, 2, 3, 4, 5 and 6 hours at 58 ° C; ratio of water: substrate 1: 1. The hydrolysis reaction was stopped at 90 ° C for 5 minutes and then were filtrate. Hydrolyzed solutions (2% of dissolved solids) in established times were taken and their techno-functional properties such as foaming, emulsifying, antioxidant capacity and degree of hydrolysis were determined. The hydrolysis reaction was stopped at 90 °C for...

Muscle proteins of Dosidicus gigas mantle have great techno-functional advantages and during their processing at industrial level considerable discards of muscle proteins are generated and used to elaborate meals with low added value. The aim of the study was to evaluate the effect of hydrolysis time on the techno-functional properties and antioxidant capacity of jumbo squid. Mantle muscle protein discards were cooked, ground and subjected to enzymatic hydrolysis (Protamex ©) for 1, 2, 3, 4, 5 and 6 hours at 58 ° C; ratio of water: substrate 1: 1. The hydrolysis reaction was stopped at 90 ° C for 5 minutes and then were filtrate. Hydrolyzed solutions (2% of dissolved solids) in established times were taken and their techno-functional properties such as foaming, emulsifying, antioxidant capacity and degree of hydrolysis were determined. The hydrolysis reaction was stopped at 90 °C for...