Abstract: In this paper,by adding 0.2% Yangjiang douchi glycoprotein in yogurt,with no addition of glycoprotein served as the control group, the antioxidant activity, rheological properties, textural characteristics, sensory characteristics and colour changes(L*,a*,b*) of the two groups were investigated. Using the rheometer,texture analyzer,and colour difference meter to study its quality characteristics,while the antioxidant activity were investigated by DPPH·(2,2-diphenyl-1-picrylhydrazyl) method,salicylic acid method and deoxidization Fe3 +method. The results showed that,adding douchi glycoprotein to yogurt had no significant effect on its quality characteristics. The IC50 of DPPH· scavenging activities were reduced from 30.67mg/m L to 25.71mg/m L,the IC50 of ·OH scavenging activities were reduced from 42.75mg/m L to 29.66mg/m L,the Fe3+reducing power were increased from 0.29 to 0.33 at 75mg/m L. With addition a little of glycoprotein not only does not change its eating quality but also could improve antioxidant activity of yogurt.