The method of adjusting pH combining heat treatment was used to changing the property of Intermediate of Soybean Protein.The properties,such as solubility,emulsifying capacity at normal temperature,emulsifying capacity after freezing-unfreezing treatment.As a result,pH & heat treatment made obvious effect on the properties of Intermediate of Soybean Protein.Intermediate of Soybean Protein was heated by 90 ℃after adjusting pH to 10.0,the solubility increased by 40% at neutral situation.And the droplet size of emulsion was 2.1 μm,decreased by 3.7 μm compared with the control(pH=7.0,normal temperature).Intermediate of Soybean Protein was heated by 90 ℃after adjusting pH to 2.0,the droplet size of emulsion was 3.7μm,decreased by 2.1 μm compared with the control.The stability of emulsifying and the ability of anti-freezing were both improved.