We developed a water-soluble Gliadin /sodium caseinate nanoparticle( Gliadin /SC nanoparticle) from gliadin,an abundant vegetal protein via an antisolvent precipitation method. Sodium caseinate( SC),a food grade natural protein acted as electrostatic and sterical stabilizer. The formation of the Gliadin /SC nanoparticle and microstructure were explored. The role of proportion of SC-to-gliadin and pH,ionic strength effect on particle size distribution,zeta potential and stablization were investigated. The Gliadin /SC nanoparticles are spherical. The average size of the Gliadin /SC nano-particle was 190 to 310 nm. Zeta potential of the PG-SC was around- 28. 6 to- 32. 8mV at pH7,and has storage stability over 2 weeks. The proposed hypothesis in this work could be applied to carry hydrophobic bioactive molecules in food industry.