Effects of Glycosylation under Wet-Heating Condition on the Functional Properties of Antarctic Krill Protein

[Objective]To improve functional properties of Antarctic krill protein with glycosylation modification. [Method]Effects of modification time on Antarctic krill protein-glycosyl conjugates functional properties were evaluated by using protein solubility,water absorption,oil absorption,emulsification and foaming property evaluation method. [Result] The results showed that compared to other glycosyls,the solubility( 19. 00%),oil absorption( 16. 67 ml/g),emulsifying properties( 10. 69 m2/ g) and emulsification stability( 88. 12%) of Antarctic krill proteinglucose conjugates reached maximum. The solubility,the emulsifying activity and emulsion stability,the foaming and foam stability of Antarctic krill protein with glucose after glycosylation was improved.[Conclusion] Glycosylation modification can significantly alter the functional characteristics of Antarctic krill protein.