The xylose,glucose,fructose,lactose,maltose,sucrose and whey protein isolate(WPI) were used as the main materials of Maillard reaction,at certain ratio under the moist-heating glycosylated reaction.It was shown that the absorbances at 420 nm and 294 nm of the seven glycosylated proteins were significantly different after glycolsylated reaction(P<0.05).Meanwhile,In addition to conjugate of WPI-scruose,the free amino group contents of other five glycosylated conjugates decreased significantly(P<0.05).And the reducing power and DPPH radical scavenging activity of the conjugates were improved with the levels increase except the conjugates of WPI-scruose.The conjugate of WPI-xylose had the best antioxidant property among all the conjugates,and SDS-PAGE indicated that the molecule of WPI-X increase significantly after reaction.Spectroscopy(FTIR) indicated that the amide I and II bands of whey protein were changed by the Maillard reaction.