Abstract:The protein-polysaccharide conjugate via Maillard reaction showed improved emulsification property, which can be served as new mutifunctional food additives. To make clear of the mechanism, the interfacial tension, secondary structure and molecular weight distribution of whey protein isolate (WPI)- beet pectin (BP) mixture and conjugate were studied by the interfacial tensionmeter, FTIR and GPC-dynamic light scattering, respectively. Compared with mixture, WPI-BP conjugate showed lower interfacial tension and an increase in hydrogen bonds of the secondary structure. A higher molecular weight and more homogeneous distribution of the conjugate were also observed by the analysis of GPC-dynamic light scattering. Therefore, the improved emulsification property of WPI-BP conjugate might be due to the decreased interfacial tension, increased hydrogen bonds and steric hindrance.
