Abstract: The mechano-chemical effects refer to the physical, chemical and structure changes of substancees caused by mechanical effect .The protein's mechano-chemical effects in the process of ultra high-pressure microfluidization, and the effects of mechano-chemical to thermal stability of soybean protein were studied in this paper. The results show that the particle size of soy bean protein decreased and the distribution sharpened, and disulfide linkage and drainage groups were brokendown, thermal stability increased after ultra high-pressure microfluidization. With the pressure of homogenization increasing, the effects became more obvious.

Key words: Mechano-chemical effect, Ultra high-pressure microfluidization, Soybean protein, Thermal stabi-lity