Protein concrete foaming agent was prepared by adding a certain amount of different surfactants to the base fluids of rapeseed proteins which were extracted by sodium hydroxide, ethanol and ammonium sulfate aqueous solution from rapeseed meal as the raw material, and mixed with distilled water at the volume rate of 2:1. Combination scheme was optimized by determining the foaming height and time for foam stabilization of the compounded systems, and surface tensions and viscosities of the systems with optimal foam properties before and after combination were also determined. Results showed that if 3.0 g/L SDS, 0.5 g/L CTAB and 2.0 g/L SDBS（w/v, g/mL）were added to the protein solution extracted by ethanol the synergistic effect exhibited significantly, when the foaming height was 110mm and the time for foam stabilization was 47h. Its surface tension decreased to 25.75mN/m after combination from 43.47mN/m, and its viscosity increased to 4.50mPa.s from 4.20mPa.s. Some properties of the modified foaming agent, such as the foaming ability and the stability of foam, were significantly improved as compared with some commercial foaming agents.