Abstract:  This paper researched on the method of using STPP to modify casein-sodium, improving its emulsibility and foaming power. The best technnological conditions were found by adopting redress erthogenal EA as indicator : casein-soding consistency is 3%; STPP consistenCy is 0.7% the reaction tmperature is 42℃; pH is 8. 08; the reaction time is 4.4h. Its phosphorylation level is adding 14 phosphrus atoms percaseinmolecule. FO as index: caseinsodzim consistency is 3%; STPP consistency is 0.7% the reaction tmperature is 33℃; pH is 8. 4; the reaction tine is 2.2h. Its phosptwlatlon level is adding 10 phosphorus atoms per caseinmolecule.

Key words:  , Casein-sodium； Phosphorylation；