Abstract: Protein and polysaccharide are two important biological macromolecules in food, and the main factors affecting the food texture.There are many methods in protein modification, while the glycosylation is an effective method among them.After modification, the complex shows more excellent performance than they independent existence, and produce a class of antioxidant activity of the product, and be able to play the role in antioxidant.This paper summarized the oxidation resistance of the glycosylation modified protein at home and abroad.And protein glycosylation reviewed vitro antioxidant activity of health food ingredients into as Novel Polymer food on the application prospects in the filed of food and medicine were discussed.