In order to investigate the relationships between glycosylation graft modification of casein and modified sugar types and improve the selection specificity, eight types of sugars with different polymerization degrees and structures were selected for modification of casein by wet glycosylation. The results showed that glucose could glycosylate with casein efficiently (P<0.05), and the grafting degree was significantly higher than other ketoses (P<0.05). The grafted products of casein with maltose, dextran 20 000 and dextran 40 000 had desirable grafting degree and anti-lipid oxidizing ability, and their emulsifying activity significantly increased by 30.14%, 42.47% and 52.05%, respectively, in comparison to casein (P<0.05). Moreover, their emulsion stability has no significant change after standing for 15 min (P<0.05). In particular, the emulsification activity of casein decreased linearly within 15 min, while the emulsion stability of casein-dextran 40 000 covalent graft increased by 85.91% comparing with casein. Graft modification of casein with glucan or maltose glycosylation is more efficient and facile. And it has good anti-lipid oxidation and emulsifying properties This study can promote further study on casein glycosylation modification, the development and application of casein with sugars and also enhancing their nutritional value.
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