To modify the composition and chemical structure of chickpea protein and thereby expand its applications in the food industry,the author used wet modification method to graft auricularia auricular polysaccharides onto chickpea protein . The grafting degree and browning degree are used as evaluation indicators .Glycosylation products are prepared through the wet method and their properties are characterized .The results show that when m(CPI):m(AAP) is 1:1,reaction temperature is 80 ℃,the reaction time is 120 min,and the reaction pH is 9 .The graft degree of the obtained CPI-AAP product was the highest,at 30.61％ .The hydrophilic and oleophilic ability increased by 5％ and 47％ compared with CPI,respectively,and the foaming and foam stability increased by 80％ and 167％ compared with CPI,respectively .Emulsification and emulsification stability were increased by 37％ and 112％ compared with CPI,respectively . Electrophoretic analysis using sodium dodecyl sulfate with polyacrylamide confirmed the formation of wet glycosylation products .
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