The present work was the alfalfa leaf protein concentrates (ALPCs) were glycosylated with flaxseed gum (FG),with emulsification as the investigation index,and the experiments of BOX-Behnken response surface method was used to optimized,the most significant conditions were pH=8.0,substrate ratio of［m(leaf protein concentrates):m(flaxseed gum)］ was 1∶1,reaction temperature was 90 ℃ and reaction time was 124 min.Under these conditions，the emulsification of the product was the most significant up to 200.78 m2/g,compared with the unmodified protein,the emulsification was improved by 12.20%,and the emulsification stability was improved by 31.83%.At this time,and the graft degree reached 23.9%.The structure of the complex (ALPCs-FG) was analyzed by IR,particle size and scanning electron microscopy.The results showed that the complex of ALPCs-FG contained sugar ring structure,the crystal grain size became larger and the crystal structure became more and more amorphous.Meanwhile,it was indicated that glycosylation modification can significantly improve the emulsification and emulsification stability of ALPCs-FG.