Abstract: To analyze the effects of superfine comminution of low temperature on the structure and functional properties of soy dregs protein and determin the mechanism of action of low temperature ultrafine pulverization on soy dregs protein. In this study,technology of superfine comminution of low temperature was used to process soy dregs. The structural changes of soy dregs under different treatment conditions were analyzed by fluorescence spectroscopy,and the functional properties of the soy dregs protein were characterized by the interface properties,solubility,particle size analysis and ζ-potentia. The results showed that the best soy dregs protein were obtained at 200 mesh under low temperature and particle size distribution was stable,D_4,3 was significantly reduced to(24.06±0.02) μm,the absolute value of ζ-potential was significantly increased to 24.06±0.02. The fluorescence spectra showed that degrees by superfine comminution of low temperature induced the extension of soy dregs protein residued unfolds and the hydrophobic amino acids in the protein molecule exposed.