Abstract: The effects of hydrodynamic cavitation (HC) treatment at different pressure and time with turbine pump as generant device on functional properties of rice residue proteins were investigated in this study. The results showed that HC treatment improved protein solubility, and solubility of protein with HC treatment at0.4MPa for 60min was 2.71 times of that of the untreated. In earlier stage, HC treatment increased emulsion activity, and emulsion activity of protein with HC treatment at 0.1MPa for 60min was 1.81 times of that of the untreated. Emulsion stability was not affected by HC treatment. Foaming capacity increased with the increasing of HC treatment time and pressure. Foaming stability gradually increased in early HC treatment stage, then decreased. These results suggest that HC treatment could improve some functional properties of rice residue protein under appropriate conditions. So it was possible for HC treatment to be a new method for physical modification of protein.