Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5% fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fibre) to (5.2±0.9) N, and increasing elasticity (p≥0.05). Shear force was significant only at 3.0% fibre addition. Water holding capacity also improved (p<0.05) with fibre addition (from 75% in the control to 90-95% after the treatments). Whiteness was affected (p<0.05) when 3.0% fibre was added. Differential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1-2 °C with fibre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5-3.0%) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.

中文翻译：

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酰胺化的低甲氧基果胶对巨型鱿鱼（Dosidicus gigas）地幔肌肉凝胶理化特性的影响。

巨型鱿鱼（Dosidicus gigas）肌肉蛋白功能低下，在凝胶产品中的使用受到限制。这项工作旨在评估添加天然和市售的纤维化酰胺化低甲氧基果胶（分别为0.5％，1.0％，1.5％，2.0％和3.0％）对巨型鱿鱼（Dosidicus gigas）的理化和功能特性的影响。）地幔肌肉凝胶。添加0.5％的纤维对凝胶质地轮廓分析立即产生影响，将硬度（p <0.05）从对照（未添加纤维）的（3.4±0.7）N提高到（5.2±0.9）N，并增加了弹性（p≥0.05）。剪切力仅在纤维添加量为3.0％时才显着。添加纤维后，持水量也得到改善（p <0.05）（从对照组的75％增至处理后的90-95％）。当添加3.0％的纤维时，白度受到影响（p <0.05）。差示扫描量热法在凝胶中显示两个吸热转变峰。添加纤维后，第二个峰（肌动蛋白）在1-2°C时增加（p <0.05）。因此，本研究表明，酰胺化的低甲氧基果胶（0.5-3.0％）是改善巨型鱿鱼地幔肌肉蛋白功能的极佳成分，