Main storage protein fractions(globulin) were extracted from naked oat by Osborne methods in order to determine the structures and functional properties of protein fractions.The result indicated that the optimum extraction condition of globulin were 10% NaCl,liquor ratio 1∶ 10,extraction time 35min,and extraction 5 times.The extraction rate was 90% in the above condition.Determination of functional properties showed that globulin has a higher standard of solubility(85.1%),emulsibility(53.6 m2 /g),foamability(86.9%) under alkalinity condition(pH 9.0) and the viscosity of globulin increases along with the concentration increasing.