Abstract: This paper presented a new technique of the preservation and water reconstitution from soy protein and soy oil oxide (SPSOO). With sodium dodecyl sulfate-ethanol(SDS-EtOH) solution as supplement, after soaking for 10min at 60℃, defating, sterilizing and modifying the surface structure, SPSOO could be stored freshly for 1 year in room temperature and had good water reconstitution when soaked in boiling water for 1～3 minutes. Compared with the crude SPSOO, the N-H bond’s stretching vibration frequency of the processed SPSOO red-shifted 128.7cm-1 and the UV absorption peak at 300nm decreased. At 350～900nm they changed apparently. The total amount of crude protein and amino acid increased 13.1% and 5.62%, respectively, while fat decreased 16.8%. The index analysis of physical chemistry and microorganism in SPSOO accorded with GB/T standard. The natural characters of SPSOO, such as color, fragrance and taste, have not changed.

Key words: soy protein and soy oil oxide, surface structural modification, preservation, water reconstitution