Abstract: The effects of modification and functional properties were investigated by the alkali solution extraction, alkali solution extraction with extrusion pretreatment and enzymatic extraction with extrusion pretreatment from the Danzong tea-residue. The results showed that the hydroscopicity, waterholding capacity, foamability and emulsibility of tea-residue protein by alkali solution extraction with extrusion pretreatment increased by 25%, 43.43%, 8.79% and 5.57% respectively and oil absorbability decreased by 8.67% compared with the alkali solution extraction. The same case with the functional properties increased by 34.73%, 86.87%, 18.01% and 12.46% respectively and oil absorbability decreased by 18.50% of enzymatic extraction with extrusion pretreatment. The conclusion was a most useful processing method to improve tea-residue protein functional properties for extrusion pretreatment.