Changes in the functional properties of egg white (EW) protein/pectin mixtures and their chemical conjugation via the Maillard reaction were investigated. Pectin with high degrees of esterification was conjugated to EW protein at 60 degrees C and 79% relative humidity for 0, 6, 12, 24 and 48 h. The conjugates were compared with a physical mixture of the two components. There was a significant decrease in the available lysine (free amino groups) of the conjugated protein during incubation with the polysaccharides, negatively correlated to the emulsification properties. Oil-water emulsions prepared using the EW-pectin conjugates showed good stability, with oil droplet mean volume diameters of 0.29-1.2 mu m. The conjugates showed higher emulsion viscosity and stability than the raw materials at ambient temperature. Addition of pectin (0.05-0.5% w/v) to EW at concentrations of 1% and 5% w/v had a significant effect on foam volume and stability. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.