The Maillard reaction occurs during many industrial and domestic thermal treatments of foods. It is widely used because of its role in creating colors, flavors, textures, and other functional properties in foodstuffs. Proteins glycated without the use of conventional chemical reagents have improved technofunctional properties such as heat stability, emulsifying, and foaming properties. The present study was carried out to determine the extent to which this reaction can convey antioxidant, antimicrobial, or cytotoxic activities to beta-lactoglobulin (BLG) and to its tryptic and peptic hydrolysates. BLG was modified with six different sugars in solution at 60 degrees C. Antiradical properties were estimated using a radical scavenging activity test. Antimicrobial activities against different bacterial strains were studied with a diffusion disk method. Cytotoxic tests were performed using two cell lines and the 3-(4,5-dimethylthiazoyl-2-yl)-2,5-diphenyltetrazolium bromide (MTT) rapid colorimetric assay. Glycation induced a radical scavenging activity to BLG, the intensity of which depended on the sugar used for modification. Proteins modified with ribose and arabinose showed the highest radical scavenging activities depicted by about 80 and 60% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) absorption decrease at 515 nm. No antimicrobial effect of any glycated form of BLG against Escherichia coli, Bacillus subtilis, Listeria innocua, and Streptococcus mutans was observed. The MTT test showed no enhancement of cytotoxicity by modified proteins and peptides against COS-7 and HL-60 cells. Thus, glycated proteins could be used in formulated food as functional ingredients with a radical scavenging activity able to delay deterioration due to oxidation. This use could be even more advisable considering the lack of toxicity to eukaryotic and prokaryotic cell cultures demonstrated in this work.