在60℃，相对湿度为79%的条件下，通过Maillard 反应进行共价接枝，得到大豆分离蛋白( SPI) － 大豆可溶性多糖( SSPS) 共价接枝物( SSC) ． 根据糖基化产物在SPI 等电点附近( pH = 4． 5) 和中性条件( pH = 6． 5) 下的溶解性将其分成两个组分SC45 和SC65，对其进行SDS-PAGE 凝胶电泳，并分析了其浊度、粒径和Zeta 电位等物化性质． 结果显示: 反应后生成大相对分子质量的接枝物，SPI 的7S 和11S 中各亚基均参与了糖基化反应，SSC 两个组分的接枝度分别高达41． 79%和36． 75%; SC45 在酸性环境中的浊度显著低于SC65，说明SC45 在蛋白的等电点附近溶解性能优越，能有效降低蛋白的自聚集;SSC 的稳定性主要是由接入的SSPS 分子亲水侧链空间位阻作用提供的．

Soy protein isolate ( SPI ) -soybean soluble polysaccharide ( SSPS) conjugates ( SSC) were prepared through a Maillard reaction at 60℃ for seven days with a relative humidity of 79%.Then,the product was separated into two components ( namely,SC45 and SC65) on the basis of their solubility at pH4. 5 ( near the isoelectric point of the SPI) and pH6. 5 ( neutral condition) respectively.Finally,the two components were characterized through SDS-PAGE and were analyzed in terms of turbidity,particle size and Zeta potential.The results show that ( 1) the graft of a higher relative molecular mass forms after the reaction,and each subunit in the 7S and 11S of the SPI is involved in the glycation reaction; ( 2) the graft degrees of the two components are respectively up to 41. 79% and 36. 75%; ( 3) in acid conditions,the turbidity of SC45 is significantly lower than that of SC65,meaning that SC45 has a better solubility near the isoelectric point and can effectively reduce the self-aggregation of the protein; and ( 4) the stability of the SSC depends on the steric hindrance caused by the hydrophilic side chains of the SSPS.