Skip to Main content Skip to Navigation
Journal articles

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

Abstract : 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.
Document type :
Journal articles
Complete list of metadatas

https://hal.univ-brest.fr/hal-00638201
Contributor : Catherine Bertignac <>
Submitted on : Friday, November 4, 2011 - 11:44:03 AM
Last modification on : Tuesday, June 23, 2020 - 3:39:44 AM

Identifiers

Collections

Citation

Nicolas Decourcelle, Claire Sabourin, Gaëlle Dauer, Fabienne Guérard. Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis). Food Research International, Elsevier, 2010, 43 (8), pp.2155-2160. ⟨10.1016/j.foodres.2010.07.026⟩. ⟨hal-00638201⟩

Share

Metrics

Record views

294