Abstract: In the present paper， chicken breast was selected as raw material. Salt soluble proteins （SSP） were extracted from chicken breast and were treated via ultra high pressure. It was shown that with increasing stress levels， the pH value of salt soluble proteins rose， while its water holding capacity and oil holding capacity decreased in varying degrees. Low pressure aided the dissolution of salt soluble proteins. When the pressure exceeded 400 MPa， a sharp decline in protein solubility was observed. High pressure treatment was beneficial to increase the formability， yet would affect the bubble stability of SSP. The emulsifying activity and stability of SSP was the largest under 400 MPa pressure， and the higher pressure would affect the functional properties of proteins.

Key words: ultra high pressure, salt\, soluble proteins, functional properties