Abstract: A rheometer was employed to study gelation characteristics of corn germ proteins concentrate under different conditions.Results showed that corn germ proteins concentrate started to form a gel at the concentration of 160 mg / m L,the gel elasticity of corn germ proteins was increased with increasing proteins concentration.Storage modulus G' and loss modulus G″ showed a positive linear relationships with the increasing concentration of corn germ proteins concentrate. With rising heating and cooling rates,the elasticity of corn germ proteins gel were weakened and negative linear relationships were obtained for heating and cooling rate and G' as well as G″.Under the same concentration,gel elasticity of corn germ proteins was weaker than that of egg white while stronger than that of soy protein isolate. This investigation provided fundamental informations for employing the gelation characteristics of corn germ proteins in food industry.