Abstract: Taking β-Conglycinin (11S) which was prepared with six representative soybean varieties as the object, Study the relationship between the thermodynamic characters/solution properties and surface hydrophobicity. Surface hydrophobicity of 11S was determined by ANS fluorescent probe method, thermodynamic characteristics was analyzed by differential scanning calorimetry, molecular weight distribution was determined by size exclusion gel chromatography, hydrodynamic radius was analyzed by dynamic light scattering analyzer and ξ-potential was determined by Zeta-potential meter. The results showed that there was significantly negative correlation between surface hydrophobicity of 11S and thermal denaturation temperature (p=0.010)/denaturation enthalpy (p=0.012), and negatively correlated with solution properties (p=0.003). There was positive correlation between surface hydrophobicity of 11S and average molecular weight (p=0.005)/average diameter (p=0.007), and negative correlation with ξ-potential absolute value (p=0.034).