In order to increase the solubility of soybean protein concentrate（SPC） at the isoelectric point,SPC was hydrolyzed by papain to form soluble protein and then glycosylated with dextran to form a hydrophilic protein-polysaccharide complex.The best hydrolysis conditions of SPC were determined as follows： SPC concentration 5%,papain concentration 10000 U/g,and temperature 55-60 ℃.The best glycosylation was achieved after 3.5 h of reaction at a dextran/SPC ratio 1：1.As a result,the nitrogen solubility index of SPC near the isoelectric point increased from 9.53% to 39.12%.The obtained soybean protein soluble at the isoelectric point can have more applications in moderately acidic foods.%为提高大豆浓缩蛋白（soy protein concentrate,SPC）在等电点处的溶解性,采用木瓜蛋白酶对大豆浓缩蛋白进行酶解,形成可溶性大豆蛋白,然后将其与葡聚糖进行糖基化反应,形成亲水的蛋白质-多糖复合物。结果表明：大豆浓缩蛋白酶解最佳条件为大豆蛋白与水质量配比5：100、酶添加量10000U/g、反应温度55～60℃;糖基化最佳条件为葡聚糖与蛋白配比1：1、反应时间3.5h;大豆浓缩蛋白在等电点附近（pH4）的氮溶指数由原来的9.53%提高到39.12%。本实验制备的等电点可溶大豆蛋白,可增加其在中等酸度食品中的应用。
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