In order to increase the gel properties of soybean protein,glycinin(11S) which was obtained through separation and purification from defatted soybean meal was covalent modified by maltose under wet-heating conditions.Box-Behnken model was used to optimize reaction conditions.The gel strength and rheological properties were analyzed before and after glycation.Response surface analysis illustrated that the optimized conditions of glycated reaction were as follows: the augmenter of maltose was 1.85%,reaction temperature was 68.42℃,reaction time was 50.08 min.Under the above conditions,the gel strength could reach to 269.43g.According to actual situation,reaction temperature was set to the augmenter of 2.0 %,reaction temperature was 70℃,reaction time was 50 min,the strength of the gel was 270.52g.Rheological properties of glycinin-maltose maillard products under the optimal conditions was analyzed and the results revealed that glycation between glycinin and maltose helped the gel point(increased from 2648s to 2489s),promoted the formation of the soybean 11S globulin gel network and increased the viscoelasticity of 11S globulin gels.