Abstract: Gel characteristic of soybean protein is one of important properties in the process of soybean processing. In protein gel,the interaction between protein and water decides and maintains the 3D structure of protein. It not only influences the function of protein,but also influences the sensory evaluate of food. This paper summarized the water state in the complex system of soybean protein gel,the research methods of water state,the interaction between polypeptide chain and water,the relationship between the water state and texture properties of product.

Key words: soybean protein, gel, water state