The mixture of soybean protein isolate-emulsified vitamin E emulsion and chitosan was incubated at 50 degrees C, 70 degrees C, and 90 degrees C for 12 h to check whether Mallard reaction could occur between the two poly electrolytes during coacervation and its effects on the properties of resultant microcapsules. Color measurements and FIR analysis revealed that Maillard reaction occurred during microencapsulation and was favored by higher coacervation temperatures. Coacervation at the three temperatures effectively reduced the aggregation and significantly increased the particle size and zeta potential of the micro capsules. The microencapsulation performance was promoted in higher temperatures and coacervation at 90 degrees C led to a yield of 89.15% compared with 56.30% of the control. Besides, the Mallard reaction modified microcapsules exhibited better flowability, higher bulk density, and greater stability. It is concluded that the coacervation temperature is an important processing parameter to control the morphology and properties of microcapsules prepared by protein - polysaccharide coacervation. (C) 2018 Elsevier Ltd. All rights reserved.