Oxidized starch and fish gelatin were adopted to prepare Maillard reaction products (MRPs). Box-Behnken experiment was supplied to optimize the emulsifying properties of MRPs. The results showed that the optimum conditions were pH 5.00, temperature 104.70℃ and reaction time 3.00h. Under this condition, MRPs could obtain the emulsion stability of 60.90%, which was increased by 26.87% compared with the single gelation emulsifer. The confirmatory experiment demonstrated that there was a significant difference in the case of a 95% confidence factor, verifying the accuracy of the optimization scheme. In addition, UV-absorbing spectroscopy verified the formation of MRPs. This study provided an ideal process for the development of high efficient protein-polysaccharide compound emulsifier.