Abstract: In order to improve the functional properties of chickpea protein isolate (CPI) and to increase the feasibility of its application in the food industry, in this study, the glycosylation reaction was carried out with CPI and xylo-oligosaccharides (XOS) as substrates to evaluate the effects of different reaction conditions on the glycosylation reaction process, and to determine the effects of different heating times (0~150 min) on the grafting degree, browning degree, surface hydrophobicity, microstructure, solubility, and emulsifying activity of the glycosylated product (CPIX), antioxidant activity. The results showed that CPIX had high grafting and low browning when the mass ratio of CPI to XOS was 1:3, the pH was 9.0, the heating temperature was 85 ℃ and the heating time was 90 min. Moreover, with the increase of the heating time, the molecular weight of CPIX increased, the average particle size decreased, the charge increased, the hydrophobicity of the protein surface decreased, and the tertiary structure was more loose. When heated for 90 min, CPIX solubility and emulsification activity reached the highest values of 88.15% and 51.62 m²/g, respectively; the best improvement in antioxidant activity was achieved when heated for 150 min, with DPPH radical scavenging capacity, ferrous ion reduction, ABTS cation radical clearance and hydroxyl radical clearance increased by 4.12-fold, 3.75-fold, 2.24-fold and 1.29-fold.The current study confirms that glycosylation is conducive to improving the structural and functional properties of CPI, providing a theoretical basis for the application of CPI in the food industry.