Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

► Find a new way to improve the antioxidant of whey protein isolate. ► Whey protein isolate (WPI) and seven types of sugars formed MRPs. ► The MRPs exhibited antioxidant activities. ► The MRPs may be used as natural antioxidants in food products. ► Study on the changes of the space and molecular of WPI after Maillard reaction.