In order to improve the bioavailability of zein, which was modified by using the microbial transglutaminase and chitosan. Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied. Compared to original zein, the free sulfhydryl groups of the glycosylated zein decreased by 32.37 μmoL/g, the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11 ℃ and 72.3 J/g, respectively. These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s^-1, the dispersions of zein and cross-linked as well as glycosylated zein exhibited shear thinning behaviour, and apparent viscosity of three samples was significantly increased by the enzymatic glycosylation. Meanwhile, the elasticity modulus(G′) of the glycosylated zein and cross-linked one were higher than viscous modulus(G″), and their flow behavior presented as a solid-like character at frequencies of 0.1～10 Hz.