Abstract: Maillard-type peptide-saccharide complexes ( PSCs) were prepared by heating pea protein hydrolysates ( PPHs) generated with Alcalase, Flavorzyme ( Fla-PPH) and Protamex ( Pro-PPH) , and saccharides ( glucose, maltodextrin, and dextran) in aqueous solutions at pH7.0, 60℃ for 48 h. Physicochemical properties, emulsifying property and antioxidant activity of PSCs were analyzed. After 48 h of incubation, an increased Schiff base production accompanied by free amino group loss and fluorescence attenuation was observed, indicating the covalent conjugation of saccharides to PPHs.SDS- PAGE confirmed the formation of high molecular weight PSC conjugates.PSCs prepared from Fla- PPH and Pro- PPH showed notable improvements in emulsifying capacity, especially the conjugate prepared by Pro-PPH and dextran.All PSCs significantly inhibited the lipid oxidation in the liposomal system ( p < 0.05) . Despite the low degree of glycation relative to glucose and maltodextrin, dextran exhibited the highest efficacy on improving emulsifying property and maintaining the antioxidant potential of PPHs.Therefore, controlled Maillard reaction with dextran, can be used as an effective tool to improve the functionality of antioxidative pea protein hydrolysates.