The production of ultrafine fibers of proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment to form glycoconjugates via the first stage of the Maillard reaction. The aim was to produce potato protein–maltodextrin conjugates with a varying protein content of 0.05, 0.1, 0.15, and 0.2 g/mL by needleless electrospinning and subsequent thermal treatment (0, 6, 12, 24, and 48 h at 65 °C and 75% relative humidity). The concentrations of the maltodextrins, with a dextrose equivalent of 2 and 21, were kept constant at 0.8 and 0.1 g/mL. The highest fiber production rate was achieved with a protein content of 0.1 g/mL (5.8 ± 0.4 g/h). With increasing protein content, the production rate decreased to 2.8 ± 0.5 g/h. The fibers obtained from the spinning solution containing 0.2 g/mL protein showed the largest average diameter (4.0 ± 1.5 µm) and the broadest fiber diameter distribution. The protein content of the fibers was close to that of the corresponding spinning solution. The browning index after 48 h of heating increased for all samples (9.7–14.7) compared to the unheated samples (1.1–3.3). The results indicate that the protein content has an impact on the yield, the fiber diameter, and the morphology of the fibers.

Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3–9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating.