Abstract:Gel was one of the most important functional properties of soy protein isolate.Salt was an indispensable part of the food system，and it has a great influence on the structure and gel of soybean protein.In this paper，the characteristics of soybean protein under different salt concentration and heat treatment were studied，and the conditions were optimized.Finally，the reasons for this phenomenon were explained from microstructure.The results showed that the salt concentration was 1.0%，the heating temperature was 80℃，the heating time was 30 min，under this condition，soybean protein gel was the strongest.The gel structure prepared under high salt concentration was not uniform，and the network structure gap is larger，and the gel gets worse.