This study aimed to improve the functional properties of highland barley gliadin (HBG) by chitosan (Cs).Moreover, the formation mechanism and interaction of Cs-HBG complex were also investigated.The formation process of Cs-HBG complex was analyzed by turbidity titration method, and the intrinsic interaction forces were determined by Fourier transform infrared spectroscopy and fluorescence spectroscopy.In addition, the emulsifying, foaming, and hydrophobicity of HBG before and after adding Cs were also measured.Results indicated that the phase points for the formation of soluble and insoluble complexes between Cs and HBG were 3.1 and 3.3, respectively.The primary driving forces underlying the formation of the Cs-HBG complex were hydrophobic interactions and hydrogen bonds, as well as electrostatic interactions.The addition of Cs also enhanced the emulsifying activity and stability of HBG, the foaming stability and surface hydrophobicity were also improved to varying degrees. Furthermore, the interaction between Cs and HBG was strongest when the pH was 4.0 and the concentration ratio (Cs∶HBG) was close to 1∶40.This study utilizes the interaction between Cs and HBG to significantly improve the functional properties of HBG.It provided a theoretical basis for the better application of HBG in the food industry.
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