Abstract: Soy isoflavone and corn starch complexs was used to prepare soybean isoflavone-corn starch complexs by heating method. Soy isoflavone-corn starch complexs was studied by rapid visco analyser(RVA),rheometer and texture analyzer(TPA),pasting,texture and rheological properties.Taking the soy isoflavone contents in the complexs as an index,the effects of soy isoflavone addition amount,heating temperature,and heating time on the soy isoflavone contents in the complexs were investigated through single factor experiment and response surface methodology. The results showed that the soy isoflavone was added at 2.4%,the heating temperature was 70 ℃ and the heating time was 1.0 h,and the contents of soy isoflavone in the complexs was 5.04 mg/g.Compared to the control CS,the peak viscosity of the soy isoflavone-corn starch complexs increased by 20.39%,the breakdown value decreased by 70.78%. Storage modulus(G')of soy isoflavone-corn starch complexs decreased,and the loss modulus(G")increased,the springiness decreased and the adhesion increased,the hardness of soy isoflavone-corn starch complexs decreased by 20.22%.