Abstract: Electroosmosis dewatering has not been used practically in the food proteins dewatering because of little research on its principle and the complex components of food proteins. In this paper, the effect and law of electroosmosis dehydration on Soy Prptein Isolate, Zein and Douzha(the residue of soybean curd processing for the effective re-utilization) are detailed under differrent experimental conditions between voltage, pressure and buffer concentration, etc. Thus a conclusion is made that through electroosmosis dehydration a faster dewatering rate and high efficiency with little energy consumption can be obtained. On the other hand, the main technology on electroosmosis dehydration of food proteins is analyzed and studied, and a new idea is provided for its use in the field of food dewatering from the point of view of theory and technology.