Stabilizing Food Emulsions By Protein– Polysaccharide Conjugates Of Maillard Reaction-A Review

Emulsion stability and emulsifying ability are two important factors in the food industry. Emulsions are thermodynamically unstable systems & surfactant must be present to stabilize the system. Proteins are widely used as emulsifiers in the food industry due to their interfacial structure. However, protein-stabilized emulsions are highly sensitive to environmental stresses such as pH, ionic strength, and temperature & require modification to improve such functional properties. Many efforts have been made to develop new food ingredients with improved functional properties (emulsion Stability). Over the past few years, there has been growing interest in the modification of proteins with sugars & several methods have been reported for the conjugation of proteins with polysaccharides to produce better surfactants for emulsion stabilization. Preparing Protein–polysaccharide conjugates by means of Maillard reaction is widely used among those methods. Therefore, this review is focus on maillard conjugates of protein-polysaccharides to stabilize food emulsions.