Abstract:The effect of ultrasonic assisted water bath time on wheat protein hydrolysate and glucose Millard reaction was studied.The Browning degree of Maillard reaction，the change of intermediate products，graft degree，fluorescence intensity，ultraviolet absorption spectrum and surface hydrophobicity were measured.The result showed that the Browning degree，intermediate product and graft degree of wheat protein hydrolysis wumarder reaction were the best at ultrasonic time of 40 min.Meanwhile，the fluorescence spectrum，ultraviolet absorption spectrum and surface hydrophobicity of the products also showed that ultrasonic time could change the structure of the Millard reaction products to become loose，and the best effect was achieved at the time of ultrasonic treatment for 40min，while too long ultrasonic time resulted in the aggregation of hydrolysates，which was not conducive to the Millard reaction.To sum up，ultrasonic time can affect the reaction process of Millard reaction and the change of product structure，and further affect the properties of products，such as oxidation resistance and emulsification.