［［Objective ］］ This study aimed to make high -value use of pig blood and improve the application range of pig hemoglobin (Hb).[Methods ] Hb was modified by enzymolysis and phosphorylation,and its optimum preparation conditions and characteristics were explored.The optimal parameters were determined by response surface test to study the effect of enzymatic hydrolysis -phosphorylation of porcine hemoglobin (HP-Hb).[Results ] The optimal parameters for phosphorylation were 10 g/100 mL phosphate addition,pH 9,8 g/100 mL pig hemoglobin peptide (pig hemoglobin peptide,H-Hb) addition,and a reaction time of 2.1 hours.Compared with Hb and H -Hb,HP-Hb showed significantly improved emulsification properties and antioxidant activity.Electrophoresis results indicated no significant change in molecular weight.Structural analysis revealed that the phosphate groups were mostly attached to the N atoms.The change of secondary structure of HP -Hb enhanced its structural stability.[Conclusion ] Enzymolysis phosphorylation co -modification significantly improved the emulsification property,antioxidant property and thermal stability of porcine hemoglobin,indicating that co -modification is a feasible method to improve protein.