Abstract: The physical and chemical properties of the muscle and the processing characteristics of the protein were studied with frozen Antarctic krill as raw material. Antarctic krill protein has a balanced amino acid composition and the total amount of essential amino acids reached 485.9 mg/g protein.The content of myofibrillar protein account for only about 20% of the frozen protein due to the degradation during the freezing period.The secondary structure of the protein was mainly composed of α-helix and irregular curl, the bind of protein and lipid was closely distributed regularly.Studies on the processing properties ( structural properties, solubility, emulsifying properties, foaming properties and so on) of the protein showed that Antarctic krill protein has higher emulsifying activity, lower foaming activity and better solubility in 0.6 mol/L salt solution, compared with soy isolate protein, frozen krill protein is lost gel performance compared with the ability of forming viscoelastic gel properties of shrimp.Endogenous protease have tryptase properties and possess the highest activity, at 45 ℃, p H8.0.Endogenous lipase belongs to low temperature enzyme, which has relatively high activity in the range of 5⁵0 ℃.The reference standard of frozen Antarctic krill as industrial raw materials has been established, namely TVB-N ≤30 mg N/100 g, alkali-soluble protein ≤5.00%, FFA ≤5.00% lipid, LPC≤4.00% lipid. The study of this paper provides the basic data for the utilization of Antarctic krill protein, which is of theoretical and practical significance for the high value utilization of Antarctic krill.