Proteins contained in oyster meat were separated according to their solubility,and their general components and amino acid composition were analyzed. The molecular weight distribution was determined by SDS-PAGE. The results showed that the amount of each isolated protein fraction in total protein content was as follows: non protein nitrogen 0. 83%,water-soluble protein 37. 79%,salt soluble protein 31. 10%,and insoluble protein 26. 44%. There was well-balanced amino acid in oyster,and the ratio of essential amino acid was appropriate. The contents of essential amino acid and flavor amino acid were high. SDS-PAGE pattern showed that there was less protein bands in the samples without mercaptoethanol compared to the samples by mercaptoethanol treatment. In the electrophoresis map of sample treated by β- mercaptoethanol,the molecular weight distributions of water-soluble proteins and salt soluble proteins were 200 ~ 14kDa and 200 ~ 10kDa respectively. There were apparent bands in the vicinity of 200kDa and 45kDa,and obvious paramyosin strip in the vicinity of 97kDa. The insoluble proteins were concentrated in the range from 200 kDa to29kDa. In the electrophoresis map of sample treated without β – mercaptoethanol,there were water soluble protein band of 116kDa,salt soluble protein bands of 200kDa and 116kDa,and insoluble protein bands of 36kDa and 29kDa.These results will provide a theoretical basis data for the further development and utilization of the oyster proteins.