In order to study of ascorbic acid on the effects of whey protein products of Maillard reaction, the reaction products of the physicochemical properties were compared. The results showed that ascorbic acid had a significant effect on the whey protein Maillard reaction: the ascorbic acid participates in the, reaction products of emulsification, foaming, dissolution and physicochemical properties does not decrease, the thermal stability was improved obviously, reduce the chroma, free amino acids to improve. In short, the product of Maill...