Abstract: Omega-3-enriched protein ( OEP) was prepared with controlled autolysis from Antarctic krill ( Euphausia superba) meat ( AKM) with optimization, and compared with OEP prepared with isoelectric solubilization/precipitation ( ISP) from basic composition, nutritional evaluation, and variations and distributions of proteins. The optimized condition was that autolysis at55 ℃ and p H7.5 for 3 h, either protein was demonstrated to be a protein-lipid complex which was rich in ω-3 polyunsaturated fatty acids ( ω-3 PUFAs) , and exhibited excellent amino-acid composition in all the essential amino acids, exceeding the requirements of the FAO/WHO/UNU for food protein. Total lipid, phospholipid, ω-3 PUFAs and essential amino acids were richer in the OEP prepared with autolysis, and the average values reached 43.88% dry basis, 48.84% total lipid, 31.52% lipid and 517.4 mg/g protein. This study indicated that controlled autolysis was an efficient way of preparation of ω-3-enriched protein, promotingits development as a functional seafood product in future.