Abstract: Fresh rice bran which stored in a condition for different period were used as material to prepare rice bran globulin after defatting,and the effect of storage time on the functional properties of rice bran globulin were investigated. The results indicated that rice bran globulin carbonyl content were increased as storage time increased,which indicated that storage of rice bran lead to oxidation of rice bran globulin.As storage time of fresh rice bran from 0 d to 10 d,solubility of rice bran globulin were decreased from 66.30% to 54.86%,and other functional properties were first increased,and then decreased,which foaming activity of rice bran globulin after 1 d reached maximum value 55.64%,and water holding capacity,oil- absorbing capacity,foaming stability,and emulsifying activity after 3 d reached maximum value 325.10%,533.55%,70.46% and 74.92 m2/ g,and emulsifying stability after 5 d reached maximum value 21.27 min.The results indicated that short time storage of fresh rice bran could improve the water holding capacity,oil- absorbing capacity,foaming and emulsification of rice bran globulin,but long time storage had a negative influence on these functional properties.