In order to make full use of hazelnut resource and increase their value,osborne protein fraction and polyacrylamide gel electrophoresis were used to analysis its protein component and the relative molecular mass distribution. The alkali extraction and acid precipitation process was adopted to prepare protein isolate and its functional properties was detected and analyzed. Results showed that the content of albumin,globulin,gliadin and glutenin in hazelnut protein was 67. 18%,17. 62%,6. 53% and 3. 17%,respectively. Analysis results of reducting and non-reducing polyacrylamide gel electrophoresis indicated that disulfide bonds were presented in components of hazelnut protein. Under non-reducing conditions,subunit molecular weight of components are mainly distributed between 35 kDa and 71 kDa. Under reducing conditions,subunit molecular weight of components are mostly ranged from 16 kDa to 50 kDa and have two obvious banding. Features study revealed that the solubility,water holding capacity,foaming and emulsifying of hazelnut protein were the lowest when pH in the isoelectric point region. However,the foam stability was the highest in the isoelectric point region. Water holding capacity had the maximum value,while oil absorption had the minimum value about 2. 815g / g at 50℃ 。