Abstract: Red bean protein was subjected to irradiation treatment for physical modification in the present study.Changes in water and oil binding capacity, solubility, emulsifying capacity and emulsifying stability, foaming capacity and foaming stability were measured before and after irradiation treatment.When irradiating in low doses, the structure of protein molecular unfolded and hydrophobic groups exposed, leading to functional properties were improved. But with further increasing of irradiation dose, the red bean protein molecules aggregated which decreased the water binding capacity, solubility, emulsifying properties and foaming properties. However, the oil binding capacity, emulsion stability and foaming stability are still on the rise. The structure of red bean protein isolates changed in different degree which treated with different irradiation doses, affecting the functional properties.