Proteins and polysaccharides are used together in different kinds of food products.They are responsible for some food characteristics like texture and controlled release of flavor. They can modify phase stability in colloidal food systems. These biopolymers play an important role in structuration and stabilization of food through their gelling, thickening and surface activity properties. The Maillard reaction is a safe reaction that does not need any chemical substances and this reaction can make permanent and strong covalent bond between protein and polysaccharide. The products of this reaction are new materials that have different functional properties in comparison with reactants. In this study casein protein had been extracted from milk and hydrolyzed with Pepsin enzyme at three different Enzyme\\Substra ratio (0.1, 0.15 and 0.2 %). In next step casein-gum Arabic and hydrolyzed casein-Arabic gum conjugates were produced. A mixture of two biopolymer with total biopolymer concentration of 1.5 % and in three molar ratio of 1:1, 1:2 and 2:1 had been prepared and these mixtures heated at of 80 0 Cduring six hours to produce protein-polysaccharide conjugates. The conjugation of these two biopolymers was verified by Fourier Transform Infrared (FT-IR), High Performance Size Exclusion Chromatography (HPSEC) and Fluorescence spectrophotometry methods. HPSEC chromatograms showed shifted a peak to higher molecular weights. FT-IR spectrum showed changes in amide band 1 and 2. Fluorescence spectrophotometry showed reduction in intrinsic fluorescence intensity. These three changes verify protein-polysaccharide conjugation. Physicochemical properties of conjugation produced from Casein, hydrolyzed casein and gum Arabic was investigated by solubility, emulsifying and foaming assay. The protein solubility of casein-gum Arabic conjugates improved as compared to casein and casein-gum Arabic mixture especially at acidic conditions. Emulsifying properties of conjugation was assayed with turbidity and particle sizing methods. Emulsifying assay showed improved emulsifying properties in protein-polysaccharide conjugation and these tests showed that emulsifying propertiese of conjugates was improved with increase of gum Arabic molar ratio. Hydrolyzed casein-gum Arabic shows better emulsifying, foaming properties than casein-gum Arabic conjugates. Keywords : Protein-polysaccharide reaction, Maillard reaction, Casein, gum Arabic, Emulsifier