Abstract: To optimize the processing conditions of vitamin E combined by crude- extracted β- lactoglobulin,the effects of quality ratio,magnetic stirring time and heat- shock temperature on the combined process were studied by single factor test.And based on the single factor test,a Box- Behnken Center- combined experiment involving three factors and three levels was designed and analysed by response surface methodology.It was indicated that the best processing conditions of vitamin E combined by crude- extracted β- lactoglobulin were as follows: the quality ratio 19∶1,Magnetic stirring time 49 min,heat- shock temperature 72 ℃.And under the conditions,the actual combined rate of vitamin E can reach up to( 68.5 ± 0.98) % which was consistent with the theoretical combined rate68.98%,it was proved that the fit of the model was good and the above optimized processing conditions were stable and reliable.The solubility of β- Lg- VEwas so great that it can be used widely in food industry.