Abstract: Objective: To study the lipid-lowering effects of different processing methods of soybean silk protein on hyperlipidemia mice. Methods: Fifty ICR (Institute of Cancer) mice were initially divided into 10 normal control groups and 40 hyperlipidemia model groups. The mice in the normal control group and the hyperlipidemia model group were fed with ordinary diet and high-fat diet. After 6 weeks, the successfully modeled ICR mice were randomly divided into 4 groups, namely the high-fat model group, the soy silky protein, the soybean silky protein ball group (fried), and the soybean silky protein ball group (boiled). After 7 weeks of feeding, the total cholesterol (TC), triglycerides (TG), and low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), alanine aminotransferase (ALT), aspartate aminotransferase (AST) levels, and liver HE staining were detected. Results: Compared with the control group, serum total cholesterol (TC), triglycerides (TG), low density lipoprotein (LDL-C)), serum aspartate aminotransferase (AST), and alanine aminotransferase (ALT) in serum of hyperlipidemia mice, liver and epididymal fat mass and corresponding indexes increased (P<0.05 or P<0.01). Compared with the high-fat model group, serum total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL-C), serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), liver mass（Only soy silk protein fried group）, epididymal fat mass and epididymal fat index of three groups of soy protein were significantly reduced (P<0.05 or P<0.01). The HE stained sections of the liver showed that there were obvious lipid vacuoles and fat droplets in the liver slices of mice under high-fat feeding, while there were no obvious lipid vacuoles and lipid droplets in the liver slices after the intervention of soybean silk protein and soybean silk protein balls (boiled). Fat drop formation could still be seen in the soybean silk protein ball (fried) group. Conclusion: The soybean silk protein balls studied by this research group can reduce the effect of hyperlipidemia on lipid metabolism in the body, and the two processing methods of frying and boiling have no significant effect on the lipid-lowering effect.