The effects of heat treatment on functional properties of sunflower 11S globulin were studied to provide theoretical basis for the processing and utilization of sunflower meal. Sunflower 11S globulin suspensions( 7% w /v,pH 7. 0) were heated at 88,98 and 108 ℃ for 30 min,respectively. Solubility,water or oil binding capacity,emulsifying properties and surface hydrophobicity of natural protein and heated proteins were determined. The water binding capacity,emulsifying activity and surface hydrophobicity of sunflower 11S globulin heated at 88 ℃ were improved to some degrees. The water binding capacity and emulsifying stability of sunflower 11S globulin heated at 98 ℃ and108 ℃ were increased,the other functional properties were despaired in comparison with the natural protein.