Abstract: Functional properties of rice bran protein concentrates prepared at different pH of extraction and precipitation were measured. Their nitrogen solubility was measured over the pH range 2 – 10 and in solutions of different ionic strength. Above pH 5.0 the nitrogen solubility increased with pH. By increasing ionic strength, nitrogen solubility decreased in the dispersion medium of pH 9.0, but increased in the dispersion medium of pH 4.5. Bulk density, water binding capacity and oil binding capacity varied slightly among the rice bran protein samples and were lower than those of soy protein isolate. Emulsification activities of the rice bran protein samples increased with increasing nitrogen content. Emulsions of soy protein isolate were more stable than those of rice bran protein samples.