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Aimed at increasing the gel strength of product, the experiment employed defatted soybean meal as raw material, and obtained soybean glycinin through separation and purification (11S). Glycosylation modification was realized by adding glucose. The operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was used to optimize technological conditions, test and analyze the gel strength of modified products under various conditions.The results illustrated the optimum reaction conditions as follows, reaction temperature was 78.61℃, reaction time was 60.36 min, the augmenter of glucose was 2.84%, and the gel strength could achieve 271.37 g. According to actual situation, reaction temperature was set to 80℃, reaction time was set to 60 min, and the augmenter of glucose was set to 3.0%.Under these conditions, the proof test’s result was 270.52 g which was 3.07 times of the unmodified glycinin. The experiment proved that the modification technology can effectively and significantly increase gel strength of glycinin. 