Abstract: Soybean Protein Concentrates (SPC) and Soybean Protein Isolates (SPI) were hydrolyzed with trypsin or neutrase to a degree of hydrolysis of 1 and 2%, respectively, to reveal the impacts of limited hydrolysis on their functional properties. Sodium dodecylsulfate-polyacrylamide gel electrophoresis analysis showed that the hydrolysates prepared were hydrolyzed proteins but with different peptide profiles. The evaluation results indicated that the hydrolysates had an increased solubility in pH range of 3-7 over the original SPC or SPI, especially at pH of 4.5. When the hydrolysates were used to prepare heat-induced gels, limited hydrolysis of SPC or SPI led to a decreased or an enhanced hardness of the gels prepared. The SPC hydrolysates had an increased fat absorption capacity about 17-29% while the SPI hydrolysates had a decreased fat absorption capacity about 17-23%. The present study showed that limited hydrolysis of SPC and SPI by neutrase or trypsin could be applied to improve some functional properties of them intended.