Abstract:Whey protein has high nutritional value，but it is susceptible to processing environmental factors，leading to problems such as reduced functionality. The Maillard reaction involving polysaccharides can improve the structural and functional properties of whey protein. The intermediate reductones，heterocyclic compounds，and melanoidins generated in this reaction possess certain biological activities，such as antioxidant and antimicrobial effects. However，intermediate and late-stage Maillard reaction products，such as heterocyclic amines and acrylamide，may negatively impact the safety of the conjugates，potentially enhancing cytotoxicity or inducing chronic diseases. Therefore，there is an urgent need for effective regulation of the progress and extent of the Maillard reaction. This review primarily elaborated on the modifying effects of Maillard reaction involving polysaccharides on whey protein，analyzed its influence on protein structure，functional properties，and biological activities，and discussed the current status and future prospects of protein and polysaccharide conjugates in food industrialization applications.