本研究首先以壳聚糖与木糖为原料制备美拉德反应产物（MRPs），检测MRPs的粒径、电势及乳化性；并以MRPs为乳化剂制备大豆油乳液，以乳液稳定性为指标检测MRPs的乳化效果。分别研究了壳聚糖:木糖质量比、大豆油:MRPs体积比、乳化转速、乳化时间、乳化温度等因素对乳化效果的影响。结果表明，在pH为4.0、壳聚糖-木糖的质量比为1:1、100 ℃条件下反应3 h获得的MRPs，明显提高了壳聚糖的溶解性和乳化性（p<0.05）。将得到的MRPs与大豆油进行混合乳化，当大豆油与MRPs按体积比1:5混合、20 ℃、10000 r/min高速分散乳化20min时得到的乳液稳定性效果最好。本研究有望为拓展壳聚糖-木糖MRPs在新型乳化剂开发中的应用提供参考，扩大其在食品领域的应用范围。

In this study, the Maillard reaction products (MRPs) were prepared by using chitosan and xylose as the raw materials, and their particle size, zeta potential and emulsifying properties of MRPs were measured. Soybean oil emulsions were prepared by using MRPs as the emulsifier, and the emulsion stability was used as the index for evaluating the emulsions made with MRPs. The effects of the chitosan: xylose mass ratio, soybean oil: MRPs volume ratio, emulsification speed, emulsification time and emulsification temperature on the emulsification were studied. The results showed that the MRPs obtained via the reaction at pH=4, chitosan-xylose mass ratio of 1:1 and 100 ℃ for 3 h significantly improved the solubility and emulsifying properties of chitosan (p<0.05). The obtained MRPs were mixed and emulsified with soybean oil. When the oil and MRPs were mixed at a volume ratio of 1:5, 20 ℃, 10000 r/min, and dispersed at a high speed for 20 min, the stability of the obtained emulsion was the highest. This study is expected to provide a reference for expanding the application of chitosan-xylose MRPs in the development of new emulsifiers and in the food field.

国家自然科学基金面上项目（31571890）；山东省重点研发计划（医用食品）项目（2018YYSP013）；山东省自然科学基金重大基础研究项目（ZR2018ZC0945）