Objective: This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product. Methods: The glycation product (WGP-G) of wheat germ protein (WGP) and glucose was prepared by ultrasonic assisted moist heat method. Different ultrasonic time (10, 20, 30, 40, 50 and 60 min) and reaction temperature (70, 80 and 90 ℃) were measured. The browning degree, grafting degree, reducing power, hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity, DPPH radical scavenging capacity and ABTS+ radical scavenging capacity of WGP-G at 90 ℃ were evaluated comprehensively. Results: The browning degree of WGP-G increased with the increase of ultrasonic time and reaction temperature. The grafting degree, reducing power, hydroxyl radical scavenging ability, superoxide anion radical scavenging, DPPH radical scavenging ability and ABTS⁺ radical scavenging ability all increased with the increase of reaction temperature, but showed a trend of first increasing and then decreasing with the extension of ultrasonic time. Conclusion: The antioxidant properties of WGP-G were affected by ultrasonic time and reaction temperature.