Abstract:In this experiment，Tartary buckwheat protein hydrolysates prepared by alkaline protease hydrolysis for 1 h were reacted with three reducing sugars（glucose，maltodextrin and dextran）in a mild maillard reaction.The reaction temperature，reaction time，concentration of reactants and pH conditions were optimized.The reaction conditions were determined to be pH 7.0，the reaction concentration was 10%，and the reaction time was 3 d.Among the three reducing sugars，the copolymer formed by the reaction of dextran with hydrolysate of tartary buckwheat protein had the highest free amino content，the best emulsifying activity and stability，and the emulsion formed had the smallest particle size，the largest negative charge and the strongest ability to inhibit lipid oxidation （P<0.05）.However，the emulsifying effect and oxidation stability of the copolymer formed by glucose and hydrolysate of tartary buckwheat protein were relatively poor.In conclusion，the longer the molecular chain of reducing sugar，the better the emulsification performance of copolymer formed with Tartary buckwheat protein hydrolysate.