Abstract:The effects of glycosylation on solubility，digestibility and immunoreactivity of macadamia proteins（M-Pro）were studied by heating M-Pro with sucrose and glucose at mass ratios of 1 ∶1 and 3 ∶1 at 160 ℃ and 180 ℃ for 10 min，respectively.The results showed that glycosylation modification reduced the immune reactivity of M-Pro，but increased the solubility of M-Pro，and had little effect on digestibility.Under the same treatment conditions，the glycosylation reaction of glucose was more significant than that of sucrose on the structure of M-Pro，indicating that reducing sugar was more effective in improving the sensitization of M-Pro.Glycosylation treatment can significantly reduce the immune response of M-Pro，especially reducing sugar，which is a potential effective means to reduce protein sensitization.