Abstract: Chitosan contains abundant amino groups and hence the Maillard reaction could occur between chitosan and glucose. This paper explores the possibility of Maillard reaction between chitosan and glucose in dry state and the optimum conditions for the reaction. Meanwhile,the thermal behavior and rheological properties of the resultant Maillard reaction product were characterized as well. The results indicated that the optimum conditions were reaction temperature 90℃,relative humidity 61.0%,reaction duration 6h and chitosanglucose mixing ratio 1.5 ∶1. Under these conditions,the thermal behavior and rheological measurements of the Maillard reaction product displayed obvious changes,confirming the occurrence of the Maillard reaction between chitosan and glucose.