Ultrasonic and high pressure homogenously prepared soybean protein-phosphatidylcholine nanoemulsion spherical morphology， soybean protein completely adsorbed at the interface of nanoemulsion， showing a core-like structure. Soybean protein-phosphatidylcholine nano-emulsion formation in the interface adsorption rearrangement of soybean protein structure tends to α-helix and random curl of the secondary structure， the hydrophobicity of the interface protein of the nanoemulsion was higher than that of the high pressure homogenization， phosphatidylcholine showed a stronger hydrophobic interaction with soybean protein at the interface of high pressure homogenization of nanoemulsion. Raman microscopic observation confirmed the uniform distribution of soybean protein-phosphatidylcholine at the interface of nanoemulsion and the distribution of more soybean protein at the emulsion droplet interface of ultrasonic nanoemulsion.