Abstract: Food irradiation was used to be a physical method of food preservation to retain the freshness and quality of the food products. But radiation had also been widely used in the functional properties improvement of food proteins. That had important significance for improving the functionality of food proteins and extending its application in food industry. In this review, the type and mechanism of irradiation were introduced. The effects of irradiation on the gelling, filming, emulsifying and foaming properties of food proteins were discussed. And the corresponding modification mechanisms were expounded.