Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Nicolas Decourcelle, Claire Sabourin, Thierry Aubry, Fabienne Guerard


Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.


antioxidant properties, emulsifying properties, hydrolysate, maillard reaction, shrimp, xylose

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DOI: http://dx.doi.org/10.5539/jfr.v3n3p144

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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