Characteristics of browning and antioxidant property of glycosylation complex of whey protein isolate and inulin were studied by detecting browning and antioxidant activity.It was shown that the higher reactant concentration and reaction temperature were,glycosylated products of whey protein isolate and inulin had higher browning intensity and antioxidant activity.When initial pH was higher,glycosylated products of whey protein isolate and inulin had higher browning intensity and reducing power ability.However,their DPPH radical scavenging capacity increased and subsequently decreased.When reactant concentration,reaction temperature,and initial pH were 6%,100 ℃,and 9,respectively,glycosylated products of whey protein isolate and inulin obtained higher antioxidant activity.