13-hydroperoxy-9Z,11E-octadecadienoic acid(HPODE) was selected as a representative of lipid hydroperoxide to investigate effects of oxidative modification by lipid hydroperoxide on the gel properties of soy protein.The soy protein was characterized by large deformation measurements,dynamic rheological measurements,water-holding capacity measurements and scanning electron microscopy.The results indicated that protein oxidation caused the decrease of gel hardness,gel formation temperature,gel strength and gel water-holding capacity of soy protein,and increase of the protein coarseness and interstice of the gel network,and uneven distribution of soy protein.Effects of protein oxidation on soy protein gel properties were related to HPODE concentration.Low concentration of HPODE(less than 0.1mmol/L) had no significant impact and can be ignored.