The purpose of this study was to investigate the?effect?of?malondialdehyde?(MDA) on?emulsifying?properties, rheological?behavior?and advanced glycation end products (AGEs) in?chicken?sarcoplasmic?protein?emulsion?(CSPE). The CSPE preparation (17?mg/mL?sarcoplasmic: soybean oil (v : v?=?5:1) was dispersed into MDA emulsions at 0?mM, 0.5?mM, 5?mM, 10?mM, 30?mM, and 50?mM concentrations. Our hypothesis and main conclusions were summarized at three points: (1) Levels of AGEs increased when MDA concentrations were at 0.5-10?mM for the dispersive system and were aggregated by the disulfide bond. (2) Levels of AGEs decreased at 10-30?mM MDA concentrations, which could be attributed to?protein?structure changes. (3) Covalent bonding of non-disulfide bond played an important role at 30-50?mM MDA concentration. In sum, it was concluded that MDA not only changed the?emulsifying?properties but also induced AGEs formation in CSPE.