Eighty eight percent of succinylation at ε-amino group of lysine was obtained from silkworm larvae protein concentrate and it resulted in increased bulk density and fat absorption, improved flavor and color, increased solubility over fivefold. Both emulsifying activity and emulsion stability of the succinylated protein were improved by 30% and emulsifying capacity was enhanced by 40%. Foaming capacity of the succinylated protein concentrate was improved by 30% and foaming stability improved fivefold. The viscosity of succinylated silkworm larvae protein concentrate was increased at all concentrations and reached the highest at 4∼5% of concentations. Acetylation of silkworm larvae protein concentrate caused negligible change in the functional properties studied. Therefore, high emulsification properties of silkworm larvae protein concentrate would be a good protein source for the emulsified foods.