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1
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Ramírez-Guerra HE, Mazorra-Manzano MA, Pacheco-Aguilar R, Lugo-Sánchez ME, Carvallo-Ruiz G, Acevedo SMS, Torres-Arreola W, Cota-Arriola O, Ramírez-Suárez JC. Immunoblotting identification of jumbo squid (Dosidicus gigas) LOX isoforms and in vitro crosslinking assay over selected collagenous materials. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.118921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hugo E. Ramírez-Guerra
- Centro de Investigación en Alimentación y Desarrollo, Mexico; Universidad Estatal de Sonora, Mexico
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2
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Tapia-Vasquez AE, Rodríguez-Ramírez R, Ezquerra-Brauer JM, Suárez-Jiménez GM, Ramírez-Guerra HE, Cota-Arriola O, Torres-Arreola W. Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1962470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Angel E. Tapia-Vasquez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
| | | | | | | | | | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
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3
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Liu B, Liu Y, Liu Z, Yu M, Liu H, Qin L, Zhou D, Zhu B. Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (
Argopecten irradians
) during cold storage and its mechanism. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bing Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Yu‐xin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Zi‐qiang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Man‐man Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Hui‐lin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Lei Qin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Da‐yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- National R&D Branch Center for Shellfish Processing Dalian 116034 China
| | - Bei‐wei Zhu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- National R&D Branch Center for Shellfish Processing Dalian 116034 China
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4
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Tapia‐Vasquez AE, Ezquerra‐Brauer JM, Márquez‐Ríos E, Ramírez‐Suárez JC, Huerta‐Ocampo JÁ, Santacruz‐Ortega H, Torres‐Arreola W. Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (
Octopus vulgaris
) and jumbo squid (
Dosidicus gigas
). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14587] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Angel Edgardo Tapia‐Vasquez
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
| | - Josafat Marina Ezquerra‐Brauer
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
| | - Enrique Márquez‐Ríos
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
| | - Juan Carlos Ramírez‐Suárez
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán No. 46, Colonia La Victoria Hermosillo Sonora 83304 México
| | - José Ángel Huerta‐Ocampo
- CONACYT‐Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán No. 46, Colonia La Victoria Hermosillo Sonora 83304 México
| | - Hisila Santacruz‐Ortega
- Departamento de Investigación en Polímeros y Materiales Universidad de Sonora Blvd. Luis Encinas y Rosales s/n, Col. Centro. Hermosillo Sonora 83000 México
| | - Wilfrido Torres‐Arreola
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
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5
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Tapia‐Vasquez AE, Ezquerra‐Brauer JM, Martínez‐Cruz O, Márquez‐Ríos E, Ramírez‐Guerra HE, Minjarez‐Osorio C, Torres‐Arreola W. Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (
Octopus vulgaris
), guitarfish (
Rhinobatos productus
), and cazon (
Mustelus lunulatus
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14241] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Oliviert Martínez‐Cruz
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | - Enrique Márquez‐Ríos
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | | | | | - Wilfrido Torres‐Arreola
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
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6
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Ramírez-Guerra HE, Márquez-Ríos E, Suárez-Jiménez GM, Rouzaud-Sández O, Lugo-Sánchez ME, Ramírez-Suárez JC, Torres-Arreola W. Physicochemical and Structural Properties of Recovered Elastin from Jumbo Squid (Dosidicus gigas) By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1577932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hugo E. Ramírez-Guerra
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
| | | | - Ofelia Rouzaud-Sández
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
| | | | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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7
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Muscle lysyl oxidase activity and structural/thermal properties of highly cross-linked collagen in jumbo squid ( Dosidicus gigas) mantle, fins and arms. Food Sci Biotechnol 2018; 27:57-64. [PMID: 30263724 DOI: 10.1007/s10068-017-0242-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 08/29/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022] Open
Abstract
Muscle from mantle, fins and arms of squid (Dosidicus gigas) were compared based on lysyl oxidase activity (LOX), chemical/structural and thermodynamic properties of highly cross-linked collagen. The arms collagen presented the highest temperature (Tp) and enthalpy of transition. The arms collagen thermic properties may be explained by the higher imino amino acid content, proline and lysine hydroxylation degrees. Moreover, among the regions, the collagen from the arms had a more intense β band chain, hydroxymerodesmosine peak in the resonance magnetic nuclear spectra and pyridinoline peak in the Raman spectra. Fins showed the highest LOX activity. The LOX activity was associated with the Tp, proline and lysine hydroxylation degrees. These results implied that the collagen in the arms was more intermolecularly ordered than the mantle and fins, and may provide a theoretical basis for a better understanding of the thermal behaviour of squid tissues during management and processing.
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8
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Ezquerra-Brauer JM, Márquez-Ríos E, López-Corona BE, Ocaño-Higuera VM, Ramírez-Guerra HE, Cota-Arriola O, Torres-Arreola W. Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1477159] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | - Betzabe E. López-Corona
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | | | - Hugo E. Ramírez-Guerra
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
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9
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Sarabia-Sainz HM, Torres-Arreola W, Márquez-Ríos E, Santacruz-Ortega HC, Rouzaud-Sández O, Valenzuela-Soto EM, Burgara-Estrella AJ, Ezquerra-Brauer JM. Interrelation of Collagen Chemical Structure and Nanostructure with Firmness of three Body Regions of Jumbo Squid (Dosidicus gigas). FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9505-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Torres‐Arreola W, Ocaño‐Higuera VM, Ezquerra‐Brauer JM, López‐Corona BE, Rodríguez‐Felix F, Castro‐Longoria R, Ramírez‐Guerra HE. Effect of cooking on physicochemical and structural properties of jumbo squid (
Dosidicus gigas
) muscle. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wilfrido Torres‐Arreola
- Departamento de Investigación y Posgrado en AlimentosUniversidad de SonoraHermosillo Sonora México
| | | | | | | | | | - Reyna Castro‐Longoria
- Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de SonoraUniversidad de SonoraHermosillo Sonora México
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11
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Osuna-Amarillas PS, Márquez-Ríos E, Rouzaud-Sandez O, Suarez-Jiménez GM, Cota-Arriola O, Ocaño-Higuera VM, Arvizu-Flores AA, Torres-Arreola W. Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12794] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pablo Sergio Osuna-Amarillas
- Departamento de Nutrición Humana; Universidad Estatal de Sonora, Unidad Académica Navojoa, Carretera a Huatabampo km 6.5; Navojoa, Sonora México
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo, Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Ofelia Rouzaud-Sandez
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo, Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Guadalupe Miroslava Suarez-Jiménez
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Octavio Cota-Arriola
- Departamento de Ingeniería Ambiental; Universidad Estatal de Sonora, Unidad Académica Hermosillo, Ley Federal del Trabajo S/N; Hermosillo, Sonora México
| | - Victor Manuel Ocaño-Higuera
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Aldo Alejandro Arvizu-Flores
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo, Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
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