Abstract
In the present work the myosin molecule from jumbo squid mantle (Dosidicus gigas) was isolated and characterized with the aim to evaluate the influence of ionic strength on its gelling properties. It was found that the myosin molecule possesses different chemical and structural characteristics than other vertebrates and invertebrates species, such as some cephalopods, which might explain differences in gelation in comparison to those from other organisms. A lower content of total sulfhydryl groups (TSH) possibly caused an improvement in the myosin molecule flexibility when the ionic strength increased (p ˂ 0.05). The aforementioned possibly affected (p ˂ 0.05) the enzyme activity, surface hydrophobicity, viscosity and RSH groups. The results demonstrate that the myosin molecule from jumbo squid is structurally different from the rest of the marine species.
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