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

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 = 65 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 similar to 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 s(n)) and apparent viscosities (eta(app) 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 (C) 2010 Elsevier Ltd All rights reserved