The sodium caseinate-oat β-glucan conjugate was prepared by dry Maillard reaction with sodium caseinate (SC) and oat β-glucan (OG). Using single factor test, with the degree of grafting and degree of browning as evaluation indicators, the preparation conditions were studied, and the optimal reaction conditions of SC-OG conjugates were determined as follows: the ratio of SC and OG was 1:2, reaction temperature was 60 °C, reaction time was 24 h, reaction humidity was 78 %, reaction pH was 7. The results of SDS-PAGE electropHoresis showed that the covalent cross-linking between SC and OG formed macromolecular polymers. Infrared spectroscopic analysis indicated that the glycosidic bond was successfully attached to the protein molecule. Endogenous fluorescence spectra showed that the introduction of hydrophilic hydroxyl group of polysaccharide changed the spatial structure of sodium caseinate.Finally, the grafting degree of the obtained graft conjugate was 50.01 %, browning L value was 85.06, emulsification activity was increased by 85.12 %, and the emulsification stability was increased by 11.24 %.This paper improves the solubility and emulsification of sodium caseinate in a certain pH range, and expands the application scope of sodium caseinate in food and medicine.