Abstract: The objective of the study was to investigate the the effects of ultra high pressure treatment on the functional properties of glutenin and the structure of albumin,globulin and glutenin of rice. Ultra high pressure treatment changed the functional properties and the secondary structure of rice proteins,and different pressures had different effects.Solubility,water holding capacity and emulsifying ability of the glutenin increased and the oil holding capacity decreased after the 200 MPa pressure treatment.When pressure changed to 400 MPa,the water holding capacity and emulsifying ability decreased,the oil holding capacity increased,and there was no significant increase in the solubility. The solubility,water holding capacity,oil holding capacity and emulsifying ability decreased after the 600 MPa pressure treatment.Ultra high pressure treatment changed the secondary structure of albumin,globulin and glutenin which resulted in the reduction of β- sheet,and increase of disordered structure.Correlation analysis showed that there was close relationship among pressure,functional properties and secondary structure.