Abstract:The gluten was extracted from Pleurotus eryngii by the method of osborne and the physicochemical and functional properties were researched.The results showed that the isoelectric point of gluten was 4.3.The molecular weight distribution of gluten subunits was 30.28,25.39 kDa.The contents of total sulfhydryl group，free sulfhydryl group and disulfide bond were 67.06，28.90 μmol/g and 14.35 μmol/g.The secondary structures of albumin results showed that the content of α-helix，β-sheet and β-turn were 31.41%，55.15%and 13.45%，and the denaturation temperature of gluten was 73.59℃.The proportion of essential amino acids was 40.77%.The functional properties results showed that the solubility and emulsification stability first increased and then decreased with the ionic strength increasing，and the water holding capacity，oil holding capacity，foam capability and foam stability，emulsion capability showed opposite trends.With the temperature increasing，the solubility，water holding capacity，foam capability and foam stability，emulsion capability and emulsification stability first increased and then decreased，however，the oil holding capacity showed the opposite trends.With pH increasing，foam stability and emulsification stability first increased and then decreased，while the solubility，water holding capacity，oil holding capacity，foam capability and emuision capability showed the opposite trends.With sucrose concentration increasing，the solubility，water holding capacity，oil holding capacity，foom capability and emulsion capability first increased and then decreased，while the foam stability and emulsification stability showed the opposite trends.