Objective To improve the foaming properties of wheat germ albumin (WGA).Methods WGA was modified by wet glycosylation with galacto-oligosaccharides (GOS). The foaming capacity and foam stability of the wheat germ albumin-galacto-oligosaccharide covalent complex (WGA-GOS) were investigated, and its structure was characterized.Results Compared with WGA, the foaming capacity and foam stability of the WGA-GOS increased by 41.7% and 7.9%, respectively. Fourier transform infrared spectroscopy, circular dichroism, intrinsic fluorescence spectroscopy, and scanning electron microscopy analyses showed that the introduction of GOS altered the spatial structure of WGA, confirming the formation of covalent bonds between WGA and GOS. After modification, the α-helix, β-sheet, and β-turn structures decreased, while the random coil content increased, indicating enhanced molecular flexibility of the protein and improved adsorption capacity at the gas-liquid interface. Meanwhile, the fluorescence intensity of tryptophan decreased.Conclusion Modification of WGA with GOS can improve its foaming properties.