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Maillard reaction is a nonenzymatic, natural and nontoxic method to modify protein or polysaccharide. The effect of jet cavitation powers on the process of soy protein isolate-dextran Maillard reaction was studied, to improve the defect of low efficiency, long reaction time and high energy consumption on the Maillard modified soy protein isolate. The effects of jet cavitation power on the products structure and emulsifying properties were further studied, which provided theoretical support for improving the functional properties of the soy protein isolate with Maillard reaction. The results showed that the jet cavitation treatment induced the molecular structure of the soy protein isolate and exposed more reactive sites, increased the activity of protein and promoted the Maillard reaction process. When the jet cavitation pressure was 1.5MPa, the SPI and dextran Maillard reaction process was the largest, A420 was 0.55, browning was increased by 17.02%, A249 was significant increased (P<0.05). The degree of graft was increased from 32.54% to 57.89%. SDS-PAGE verified that jet cavitation promoted the Maillard reaction of the soy protein isolate-dextran. The fluorescence intensity and UV absorption intensity of SPI was increased which was treated by jet cavitation, indicating that cavitation treatment changed protein conformation and increased the surface hydrophobicity, but the fluorescence and UV absorption intensity of SPI-dextran products were decreased, indicating that dextran combined with the treated SPI surface, the hydrophilic groups were increased and hydrophobicity was decreased. The emulsifying activity and emulsification stability of SPI-dextran Maillard reaction products were increased by 40.61% and 48.46%, respectively.