The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion

•Gels were prepared using soy protein isolate-glucose conjugates cross-linked by transglutaminase.•The mechanical properties of gels were increased by glycation with limited reaction time.•The rheological properties of SPI-glc conjugate and mixture gels after in vitro gastrointestinal digestion have been studied.•Conjugate gels had slower gastric digestion kinetics than gel prepared by SPI-glc mixture.•There were no differences in simulated intestinal digestion among SPI-glc conjugate and mixture gels.