Ultrahigh pressure is an important food-processing technology.And the increase of the use of ultrahigh pressure in food processing has been reported in recent years.Bovine serum albumin-glucose model systems prepared at initial pH values of 6.8 and 10.5 in unbuffered media were incubated at 60℃ under atmospheric pressure or at 120, 240 and 360 Mpa for 4 h.The changes of pH values, A294, browning intensity, glucose content, electrophoresis and chemical structure of bovine serum albumin-glucose Maillard reaction system were tested.