Abstract:The effect of Maillard reaction on the functional properties of zein protein hydrolysate was studied in this experiment.Maillard reaction of zein protein hydrolysate（ZPH）and galactose（Gal）was carried out at 1 ∶2 ratio under different pH conditions.The effect of Maillard reaction on ZPH function was further analyzed by measuring the change trend of solubility，foaming property，surface hydrophobicity，antioxidant ability and emulsifying property.The influence of Maillard reaction on the functional properties of ZHP was further analyzed.The results showed that the functional properties of Maillard reaction products were affected by heating time under different pH values.Moreover，with the increase of pH value，the foaming properties，solubility，antioxidant capacity and emulsifying properties of Maillard reaction products showed a trend of decreasing first and then increasing，and the surface hydrophobicity decreased significantly （P＜0.05）.In addition，compared with the other two treatment groups，the Maillard reaction products heated for 6 h had the highest foaming，solubility，antioxidant capacity and emulsifying properties，and the lowest surface hydrophobicity（P ＜ 0.05）.