The invention relates to a preparation method of nanoparticles for improving the bioavailability of curcumin, and belongs to the technical field of functional food production process. The problems oflow solubility, poor stability of processing and storage and low bioavailability of curcumin are solved, curcumin and zein are dissolved in ethanol to form an organic phase, then an aqueous solution of casein is subjected to ultrasonic treatment, casein is crosslinked by transglutaminase, chitooligosaccharide is grafted onto casein, the nano gel aqueous phase of cross-linked casein and the casein-chitosan oligosaccharide graft material is formed, finally, the organic phase is mixed with the casein-chitosan oligosaccharide nano gel aqueous phase by a high-pressure homogenization method or a solvent evaporation method, ethanol is removed by a rotary evaporation method, high speed centrifugation is carried out and freeze-drying is carried out, and finally, nanoparticles loaded with curcumin is obtained. The average particle size of the nanoparticles ranges from 140 to 390 nm, and the encapsulation rate of curcumin is about 70%-82%. The nanoparticles have good physical and chemical stability during storage.