To enhance the application of peach kernel protein in the food industry,the functional properties including water holding capacity,oil holding capacity,foaming and foam stability,emulsifying and emulsion stability and gel properties were studied compared with the relevant properties of SPI.The results showed that PKPI had better solubility,oil holding capacity,foam stability and emulsion stability than those of SPI while the foaming,emulsifying and water holding capacity were weaker.PKPI had good functional properties,which are suitable for some kinds of foods,such as beverages and high fat content foods.