Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)

• Published in: Food Research International
• Main Authors: Decourcelle, Nicolas, Sabourin, Claire, Dauer, Gaëlle, Guérard, Fabienne
• Other Authors: Laboratoire des Sciences de l'Environnement Marin (LEMAR) (LEMAR), Institut de Recherche pour le Développement (IRD)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Université de Brest (UBO)-Institut Universitaire Européen de la Mer (IUEM), Institut de Recherche pour le Développement (IRD)-Institut national des sciences de l'Univers (INSU - CNRS)-Université de Brest (UBO)-Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences de l'Univers (INSU - CNRS)-Université de Brest (UBO)-Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS), Université européenne de Bretagne - European University of Brittany (UEB), This work was performed within the BIOTECMAR project (contract no. 2008-1/032) and co-financed with the support of the European Union ERDF — “Atlantic Area Programme.”, European Project: 2008-1/032,BIOTECMAR
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2010
• Subjects: Emulsifying properties; Rheology; Maillard reaction; Xylose; Shrimp hydrolysate; [SDE]Environmental Sciences; Pandalus borealis
• Online Access: https://hal.univ-brest.fr/hal-00638201; https://doi.org/10.1016/j.foodres.2010.07.026

International audience The emulsifying properties of native shrimp hydrolysate (SH) and its sugar-conjugate (GSH) were studied at two concentrations (0.5% (w/w) or 1.5% (w/w)). GSH was obtained through the Maillard reaction in mild conditions (xylose; 65 °C; pH = 6.5; 4 h). Size exclusion chromatography of GSH demonstrated the occurrence of new fractions with higher molecular weights, resulting from the Maillard reaction. GSH showed a loss of ~ 30% of available amino groups expressed in terms of lysyl residues. Emulsions containing GSH significantly retarded and decreased creaming at both concentrations more than SH, and they had the highest consistency index values (K in mPa sn) and apparent viscosities (ηapp in mPa s). Finally, increasing SH and GSH concentrations in emulsions decreased their flow index values (n dimensionless) by 32% and 16% respectively. From these results, the Maillard reaction may be a useful approach for improving emulsifying properties of SH.