Preparation and characterization of microcapsules for tuna oil by maillard reaction products of whey protein isolate and Arabic gum via complex coacervation.

This study aimed to prepare Maillard reaction products (MRPs) from whey protein isolate (WPI) and different reducing sugars (glucose, fructose, maltose, lactose), and utilize the optimal MRPs to fabricate tuna oil (TO) microcapsules for enhancing TO's storage stability. The results showed that the optimal wet heat reaction duration of WPI and reducing sugar was 8 h at 75 °C. Glycosylation improves the functional properties of WPI.