Characteristics and antioxidant property of the conjugates of whey protein and six types of saccharides under various conditions of pH were studied by means of the moist-heating glycosylated reaction.It was shown that the absorbance at 420nm and 294nm of the six glycosylated proteins were significantly different after glycosylated reaction under the pH3～9(P < 0.05 ).Meanwhile,In addition to conjugate of WPI-Scruose,the free amino group contents of other six glycosylated conjugates decreased significantly(P < 0.05 ).And the reducing power,DPPH radical scavenging activity,hydroxyl radicals scavenging and inhibition of lipid peroxidation were greatly improved with the increasing of pH,except for WPI-Scruose conjugates.The WPI-Xylose conjugate had the best antioxidant property among all the conjugates,and had stronger reducing power than Vc under the condition of pH 7～9.