Abstract: Kurut caseins and cow caseins as the research object were modified with safe and effective transglutaminase. Effcet of transglutaminase cross- linking on the functional properties of casein were investigated. Water-holding capacity, fat-binding capacity, heat stability, viscosity and foaming properties were measured in this study. The results showed that the free amino groups of kurut caseins and cow caseins respectively decrease by 20.04% (p<0.05) and 25.15% (p<0.05) after transglutaminase cross-linking. Waterholding capacity, heat stability, viscosity and foam stability of kurut caseins significantly increased (p<0.05) .Viscosity and heat stability of cow caseins significantly increased (p <0.05) . The other properties was no obvious different. The results provided theoretical basis for industrial production of enzymatic modification with casein.