Maillard reaction (MR) is one of the most important chemical reactions in the food science domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR), it has gradually drawn attention in a recent decade. Purpose of this paper is to provide a systematic review on recent advances of US-MR in model systems, glycation of protein, and food processing. Fundamental studies on simple MR model systems (i.e. reducing sugar and amino acid) have reported a promoted generation of colored and volatile MR products (MRPs). Critical steps influenced by US and possible mechanisms have been elucidated simultaneously. Other studies focused on modification of proteins which undergoes a glycation between proteins and saccharides as the initial stage of MR. Since the MR rate is extremely low in the presence of protein and saccharide, US becomes a promising mean of promoting the glycation. As a result, a number of functional properties of glycated protein obtained by US are significantly promoted, which extend their utilization in the food industry. The rest of studies reviewed in this article are concentrated on applying US to process real foods. Many attributes changed during US-assisted processing are induced by MR. Positive aspects brought by the promoted US-MR include enhanced antioxidant capacity and organoleptic properties (e.g. desirable color, low bitterness, enhanced flavor, etc.), as well as inhibited hazards (e.g. advanced glycation end-products, acrylamide, etc.) formed in the processed foods. Meanwhile, the promoted MR by US may also inevitably bring some negative aspects to the processed foods due to unfavored yellowish/browning colors, off-flavors and hazard components.

中文翻译：

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超声辅助美拉德反应的最新进展。

美拉德反应（MR）是食品科学领域最重要的化学反应之一，已有100多年的悠久历史。对于超声辅助MR（US-MR），近十年来它逐渐引起了人们的注意。本文的目的是对US-MR在模型系统，蛋白质糖基化和食品加工方面的最新进展进行系统的综述。关于简单MR模型系统（即减少糖和氨基酸）的基础研究已经报告了有色和挥发性MR产品（MRP）的产生。同时阐明了受美国影响的关键步骤和可能的机制。其他研究集中在蛋白质的修饰上，该修饰在MR的初始阶段经历了蛋白质和糖之间的糖基化作用。由于存在蛋白质和糖类时MR率极低，美国成为促进糖基化的有希望的手段。结果，由美国获得的糖基化蛋白质的许多功能特性得到了显着提升，从而扩展了它们在食品工业中的利用。本文评论的其余研究集中于将美国应用于加工真实食品。在MR的帮助下，美国辅助处理过程中许多属性发生了变化。促进的US-MR带来的积极方面包括增强的抗氧化能力和感官特性（例如，所需的颜色，低苦味，增强的风味等），以及形成的抑制的危害（例如，高级糖基化终产物，丙烯酰胺等）。在加工食品中。同时，由于不利的泛黄/棕褐色，美国提倡的MR也可能不可避免地给加工食品带来一些负面影响，