Abstract: The 12 experiment samples are come from the market.Though the factor analysis to find out the quality properties relationship of different soy texture protein. It is found that 10 factors can be divided into 4 common factors.F1 dominates effect on emulsifing,OAC, tenderness and hardness.F2 dominates effect on a* and b*.F3 dominates effect on WAC, L*and density.F4 reacts dominately on hardness and it indicates that WHC contacts few with other indexes. The index and ratio of evaluating the TSP was suggested as the tenderness(15%), hardness(15%), WHC(25%), colour and lustre(45%). OAC, tenderness and hard- ness are colligate index. In the quick detect it can be used.

Key words: soy protein, characteristic index, factor analysis