In order to determine the best process of isolating whey protein， the structure and functional characteristics were studied. The glycosylation reaction was conducted by separating whey protein (WPI) and Artemisia annua gum (ASG). The optimal process parameters of modified WPI were determined by response surface method: time 118 min， temperature 90 ℃， initial reaction pH 12， and the emulsification activity was 0.735 and the emulsification stability was 245.103. Under the best process parameters， glycosylation products were prepared. The results showed that the glycosylated products (WPI-ASG) and the single protein. The emulsion size distribution was similar， the main free amino acids lysine (Lys) and arginine (Arg) were reduced by 23% and 31.1% respectively， the fluorescence intensity decreased， the FTIR-ART spectroscopy showed that the corresponding absorption peak was significantly weakened or enhanced， the lane intensity measured by SDS-PAGE decreased， and the peak temperature and heat enthalpy were increased by the differential scanning meter. Comprehensive analysis shows that WPI-ASG has better emulsibility and thermal stability. The results of this study have certain reference significance for the improvement of isolated whey proteins， the preparation of protein-polysaccharide covalent complexes， the improvement of physical stability， and the development of applied proteins or sugars.