High pressure homogenization treatment has great influence on the functionality of isolated protein products. After high pressure homogenization, the viscosity of protein slurry decreased obviously. High shear force can break the cross-linking and condensation of protein molecules, and the sensitivity of protein liquid to heat is weakened. The NSI value of the product increases with the increase of homogenization pressure, but excessive homogenization will destroy the gelation of protein products and should be properly controlled.