Study on emulsifying properties of ε-polylysine-dextran conjugates prepared from primary stage of Maillard reaction

Emulsifying properties of protein can be improved through Maillard reaction.The conjugation of e-polylysine and dextran by dry heating was studied.Emulsifying property of e-polylysine-dextran conjugates were compared at different reaction temperature,relative humidities,reaction time,weight ratio of dextran to e-polylysine,pH by determining changes in emulsion turbidity,droplet size and turbiscan analysis.Browning index and degree of graft(DG)proved the conjugation of e-Polylysine and dextran.It was found that the e-polylysine-dextran conjugates formed with e-polylysine and dextran(1:15 weight ratio)at 60℃,RH 65% for 1～3 days had better emulsifying activity and emulsifying stability than e-polylysine and dextran alone.Conjugates prepared for 1d had better emulsifying activity,low browning index,and the DG was about 26.4%.Conjugates formed with e-Polylysine and dextran(1:10 weight ratio)for 1d had the best emulsifying stability.