The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was shown that the 7S/11S of SPI only packaged in PE decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focusing on the sulfydryl group and disulfide bond, it was found that the content of sulfydryl decreased while disulfide bond increased.