The novel protein-polysaccharide nanogels were fabricated through a combination of Maillard reaction and self-assembly method

which is facile

safe and green. First

amphiphilic soy β-conglycinin-dextran conjugates (SDC) were prepared by grafting dextran onto soy β-conglycinin via Maillard dry-heating reaction. Then

a heat treatment above the denaturation temperature of protein was used to form soy β-conglycinin-dextran nanogels (SDN). The morphology observation indicated that SDN were of spherical shape with core-shell structures

and the zeta-potential study further verified that soy β-conglycinin was covered with nonionic dextran. The surface hydrophobicity investigation displayed that the conformation of protein was changed and the hydrophobic groups of soy β-conglycinin were exposed to the surface of protein. Therefore

several hydrophobic compartments were formed in the core. The nanogels were pretty stable against long-term storage and pH change. These valuable properties and the low toxicity of nanogels may provide a promising way to deliver hydrophobic compounds.