Abstract: In order to improve the stability and functional properties of collagen, a glycosylated product of collagen was prepared by Maillard reaction. The result of fluorescence spectra indicated that the Maillard reaction between the collagen and lactose occurred successfully. The fluorescence intensity was stronger with the longer reaction time. The studies on the reaction conditions showed that the reaction rate and the browning index of the products were increased with the increase of reaction time, temperature, pH and concentration of lactose. The emulsifying property of collagen was improved while the average micelle size in solutions increased after the glycosylation.

Key words: collagen, α-lactose, Maillard reaction, fluorescence, emulsifying property