Solubility at several ionic strengt

Solubility at several ionic strengths (0 to 1.0 M), pH (2 to 13) and gelling
capacity of jumbo squid Dosidicus gigas muscle proteins were evaluated.
Protein recovery was90% at pH 9–12. Autohydrolysis was evaluated and
affected only sarcoplasmic proteins. Folding score was 5 on all gels. Strength

was higher for thermal gels prepared from squid fin (50.2

1.2 N) than that

prepared from the mantle (23.4

2.5 N). There was no significant difference

in gel strengths from previously frozen (46.4

7.5 N) and never-frozen

samples (43

5.5 N). Moisture, water drip and water-holding capacity were

evaluated on thermal gels. There were significant differences between frozen
and never-frozen samples. Results on solubility and gel forming capacity of the
proteins from mantle and fin of jumbo squid suggest that these properties can
provide additional value to this resource.