Functional properties of Ginkgo biloba seed protein isolate,Ginkgo biloba seed globulin protein and Ginkgo biloba seed albumin protein were treated with different temperature. The results showed that solubility,water absorption capacity,foaming capacity and foaming stability of GPI,GAP and GGP were improved at 25 ~ 55℃ and reached to the best at 55℃,further increase of temperature results in the opposite effect. The highest oil-absorption capacity was observed at 75℃. As far as emulsifying capacity,the highest value was determined at 55℃ for GAP,65℃ for GPI and GGP. Heating best influences the emulsion stability. DSC results showed that denaturation temperature of GPI,GGP and GAP was 86. 17℃,88. 57℃ and 79. 23℃ respectively. Therefore,heating has negative effects for protein's functional properties. The moderate heating treatment( 55 ~ 75℃) can improve the functional properties of Ginkgo biloba seed protein.