Effects of temperature on characteristics and antioxidant activities of glycosylation products derived from whey protein isolate(WPI) were studied by glycosylation modification technology.It was shown that when the reaction temperature was higher,the pH of glycosylated WPI conjugates was lower,but browning intensity and antioxidant activities became stronger.Antioxidative activities of different kinds of glycosylated WPI conjugates showed different improvement effects.Among all these conjugates,glycosylated conjugates derived from the Ribose-WPI system had the strongest antioxidant activity,and orders of antioxidant activities of other conjugates were as follows: Galactose-WPI > Fructose-WPI > Glucose-WPI > Lactose-WPI.