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The giant squid (Dosidicus gigas) is an abundant marine species with high protein content, making it a promising resource for the food and biomaterial industries. This study aimed to investigate the effect of temperature (25–100 °C) on the structural changes in sarcoplasmic, myofibrillar, and stromal proteins isolated from squid mantle. Fourier-transform infrared spectroscopy (FT-IR) and circular dichroism (CD) were employed to monitor modifications in secondary structure, while field emission scanning electron microscopy (FE-SEM) was used to examine morphological characteristics. The FT-IR analysis revealed temperature-induced transitions in amide I, II, and A bands, indicating unfolding and aggregation processes, particularly in myofibrillar and stromal proteins. CD results confirmed a loss of α-helix content and an increase in β-sheet structures with rising temperature, especially above 60 °C, suggesting progressive denaturation. FE-SEM micrographs illustrated clear morphological differences: sarcoplasmic proteins displayed smooth, amorphous structures; myofibrillar proteins exhibited fibrous, porous networks; and stromal proteins presented dense and layered morphologies. These findings highlight the different thermal sensitivities and structural behaviors of squid muscle proteins and provide insight into their potential functional applications in thermally processed foods and bio-based materials.
Details
Scanning electron microscopy;
Biological materials;
Food;
Secondary structure;
Morphology;
Infrared analysis;
Biomaterials;
Ethics;
Food processing;
Circular dichroism;
Fourier transforms;
Denaturation;
Infrared spectroscopy;
Proteins;
Physical characteristics;
Structural behavior;
Nutrient content;
Food industry;
Giant squids;
Micrography;
Collagen;
Spectrum analysis;
Photomicrographs;
Processed foods;
Biomedical materials;
Temperature;
Electron microscopes;
Field emission microscopy;
Temperature effects;
Protein structure;
Dosidicus gigas
; Santacruz-Ortega Hisila 4 ; Rivero-Espejel Ignacio Alfredo 5
; Montoya-Camacho Nathaly 6
; Tolano-Villaverde, Iván J 1 1 Department of Food Technology Engineering, Universidad Estatal de Sonora, Campus Hermosillo, Ley Federal del Trabajo s/n, Hermosillo 83100, SON, Mexico; [email protected]
2 Department of Food Research and Graduate Studies, Universidad de Sonora, Boulevard Luis Encinas y Rosales, Hermosillo 83000, SON, Mexico
3 National Technological Institute from Mexico, Valle del Yaqui Campus, Road 600, San Ignacio Río Muerto 85276, SON, Mexico; [email protected]
4 Department of Research in Polymers and Materials, Universidad de Sonora, Boulevard Luis Encinas y Rosales, Hermosillo 83000, Son, Mexico; [email protected]
5 Graduate and Research Center in Chemistry, Instituto Tecnológico de Tijuana, Tijuana 22414, BC, Mexico; [email protected]
6 Department of Chemical Biological Sciences, Universidad de Sonora, Boulevard Luis Encinas y Rosales, Hermosillo 83000, SON, Mexico; [email protected]