Abstract: The glutelin-1 was extracted from coconut with step by step method assisted with membrane purification technology.Then the amino acid composition, distribution of molecular weight and subunits, thermal property, emulsifying and foaming properties of coconut glutelin1 were studied. Results showed that the glutlelin-1 contained 16 kind of amino acid, with the feature of a large amount of glutamic acid and arginine. There were five subunits with molecular weight 19.6 to 50.6 k Da in coconut glutelin-1.Moreover, coconut gultelin-1 exhibited good emulsion stability ( 85.17% ± 1.41%) and foaming capacity and stability ( 89.15% ± 5.75%) , which was all higher than that of soybean protein isolate.This meant that coconut gultelin-1 had potential usage in food industry as emulsion stabilizer and foam stabilizer.