Emulsifying Properties of Whey Protein Isolate-Chitosan Conjugates Prepared from the Primary Stage of Maillard Reaction

In this study,the conjugation of whey protein isolate(WPI) and chitosan through Maillard reaction under different dry heating conditions was studied.Emulsifying properties of WPI-chitosan conjugates were compared at different reaction temperatures,WPI-pectin mass ratios and reaction time by determining the changes in droplet size,emulsifying stability and turbiscan analysis.The fluorescence spectra of WPI-chitosan conjugates confirmed the conjugation of WPI and chitosan.Meanwhile,the primary stage of Maillar reaction was completed after 1-4 days of reaction under the conditions of 50 ℃ and a relative humidity of 79%,and reaction products with improved emulsifying properties were obtained.The product formed after 1 day of reaction between WPI and chitosan at a mass ratio of 1:4 at 50 ℃ showed a 10-fold increase in emulsion stability compared to their physical mixture.