Abstract: Soybean contains much nutrition, and it is the main source of better plant- based protein for human, livestock and poultry.However, soybean is a common kind of food allergy. In this paper, the research of physical process in reducing soybean allergies was reviewed.The effect of physical process including heating, irradiation, high pressure, high voltage pulsed electric field and ultrasonic on the structure and allergenicity of the major allergen in soybean were also elaborated in detail. The review would provide the scientific basis for the development of non-allergic or hypoallergenic soybean products through physical processing.