<p>With the continuous development of plant-derived protein, soybean protein, as an important representative of plant-derived protein, has become a research hotspot in the food field, but due to the limited functional properties and allergenicity of natural soy protein, its application is limited, and its performance needs to be processed to improve its performance. This paper summarizes the current status of natural extraction methods and gene recombination technology of soybean protein, summarizes the structure, nutrition, and functional characteristics of soybean protein, introduces the diversity of soybean allergens, and focuses on the detection and modification methods of soybean allergens. Bioinformatics was used to analyze the homology and epitope of soybean allergens to better understand the characteristics of soybean allergen molecules. The binding site between antibody and soybean allergen was predicted by molecular docking, and the molecular dynamics were used to simulate the kinetic behavior of soybean allergen molecules and the conformational changes before and after the binding of antibodies to allergens, so as to further understand the mechanism of allergic reaction. The use of physical, chemical, and biological modification methods can not only improve the solubility, foaming, emulsifying ability, and antioxidant activity of soy protein, but also reduce the allergenicity of soy protein. These scientific breakthroughs not only deepen our understanding of soy protein and soy allergens, but also provide an important theoretical basis for the development of safer soy products, helping to promote the development of public health and food health safety.</p>