본 연구에서는 분리유청단백질과 이눌린을 이용하여 마이야르 공액체를 성공적으로 제조하였다. 제조된 마이야르 공액체의 제조공정요인인 pH와 열처리 온도는 마이야르 공액체의 기능적 특성(유화특성, 표면특성, 항산화특성)에 영향을 미치는 핵심 제조공정임을 알 수 있었으며, 상대적으로 마이야르 반응이 활발한 pH 8.4와 열처리 온도 70℃에서 마이야르 공액체의 기능적 특성이 향상되었음을 확인하였다.

Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of Maillard conjugates, including emulsifying and antioxidant properties, can be crucial when Maillard conjugates are used in processed foods. This study aimed to manufacture whey protein isolate (WPI)/Inulin Maillard conjugates and investigate how manufacturing variables including heating temperature and pH affect the functional properties of Maillard conjugates. The surface properties, emulsifying properties, and antioxidant properties of Maillard conjugates were assessed by varying heating temperature and pH. The grafting degree of WPI/Inulin Maillard conjugates increa-sed with increasing pH and heating temperature, indicating enhanced conjugation efficiency. Surface hydrophobicity, emulsifying properties (including emulsifying activity index and emulsifying stability index), and ABTS radical scavenging ability of WPI/Inulin Maillard conjugates increased as pH and heating temperature were increased. In conclusion, WPI/ Inulin Maillard conjugates were successfully manufactured, and pH and heating temperature were critical factors in enhancing Maillard conjugate functional properties.