Hybridization of macromolecules via the Maillard grafting reaction can punctuate specific forms of
biopolymers, resulting in novel functionalities. The current study aimed at investigating and optimizing
the conjugation of dextran-soy protein isolate (SPI), and to assess how Maillard modification can affect
the properties of a spray-dried soy beverage. Analyses of SDS-PAGE, Glycation degree, SEM micrographs
and FT-IR spectroscopy confirmed that the best condition for glycosylation operated on a pH value of 8.5
at 60 ◦C for 8 days. Results of differential scanning calorimetry (DSC) clearly show an increased denaturation temperature of proteins. Solubility, emulsifying properties, water holding capacity and DPPH
radical scavenging activity of soy proteins were enhanced by conjugation. Spray-dried conjugated powders exhibited significantly higher values of reconstitution properties (solubility index, wettability and
dispersibility), compared to un-conjugated ones, because of increased thermal stability and solubility of
proteins via glycation.Altogether,the results suggestthat dextranconjugationprovides further functional
attributes to the SPI and thus could improve the applicability of soy proteins in the food industries
