Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)
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 chromatogr...
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Online Access: | https://hal.univ-brest.fr/hal-00638201 https://doi.org/10.1016/j.foodres.2010.07.026 |
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ftinsu:oai:HAL:hal-00638201v1 2024-02-11T10:07:45+01:00 Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis) Decourcelle, Nicolas Sabourin, Claire Dauer, Gaëlle Guérard, Fabienne 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 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)-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 2010 https://hal.univ-brest.fr/hal-00638201 https://doi.org/10.1016/j.foodres.2010.07.026 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.07.026 info:eu-repo/grantAgreement//2008-1/032/EU/BIOTECMAR project ERDF contract no. 2008-1/032/BIOTECMAR hal-00638201 https://hal.univ-brest.fr/hal-00638201 doi:10.1016/j.foodres.2010.07.026 ISSN: 0963-9969 Food Research International https://hal.univ-brest.fr/hal-00638201 Food Research International, 2010, 43 (8), pp.2155-2160. ⟨10.1016/j.foodres.2010.07.026⟩ Shrimp hydrolysate Maillard reaction Xylose Rheology Emulsifying properties [SDE]Environmental Sciences info:eu-repo/semantics/article Journal articles 2010 ftinsu https://doi.org/10.1016/j.foodres.2010.07.026 2024-01-24T17:23:56Z 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. Article in Journal/Newspaper Pandalus borealis Institut national des sciences de l'Univers: HAL-INSU Food Research International 43 8 2155 2160 |
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Institut national des sciences de l'Univers: HAL-INSU |
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ftinsu |
language |
English |
topic |
Shrimp hydrolysate Maillard reaction Xylose Rheology Emulsifying properties [SDE]Environmental Sciences |
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Shrimp hydrolysate Maillard reaction Xylose Rheology Emulsifying properties [SDE]Environmental Sciences Decourcelle, Nicolas Sabourin, Claire Dauer, Gaëlle Guérard, Fabienne Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis) |
topic_facet |
Shrimp hydrolysate Maillard reaction Xylose Rheology Emulsifying properties [SDE]Environmental Sciences |
description |
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. |
author2 |
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 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)-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 |
author |
Decourcelle, Nicolas Sabourin, Claire Dauer, Gaëlle Guérard, Fabienne |
author_facet |
Decourcelle, Nicolas Sabourin, Claire Dauer, Gaëlle Guérard, Fabienne |
author_sort |
Decourcelle, Nicolas |
title |
Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis) |
title_short |
Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis) |
title_full |
Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis) |
title_fullStr |
Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis) |
title_full_unstemmed |
Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis) |
title_sort |
effect of the maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (pandalus borealis) |
publisher |
HAL CCSD |
publishDate |
2010 |
url |
https://hal.univ-brest.fr/hal-00638201 https://doi.org/10.1016/j.foodres.2010.07.026 |
genre |
Pandalus borealis |
genre_facet |
Pandalus borealis |
op_source |
ISSN: 0963-9969 Food Research International https://hal.univ-brest.fr/hal-00638201 Food Research International, 2010, 43 (8), pp.2155-2160. ⟨10.1016/j.foodres.2010.07.026⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.07.026 info:eu-repo/grantAgreement//2008-1/032/EU/BIOTECMAR project ERDF contract no. 2008-1/032/BIOTECMAR hal-00638201 https://hal.univ-brest.fr/hal-00638201 doi:10.1016/j.foodres.2010.07.026 |
op_doi |
https://doi.org/10.1016/j.foodres.2010.07.026 |
container_title |
Food Research International |
container_volume |
43 |
container_issue |
8 |
container_start_page |
2155 |
op_container_end_page |
2160 |
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1790606449473224704 |