Abstract:After mulberry leaves were dried with different methods，proteins were extracted.The physicochemical properties，nutritional properties and structural characterization of mulberry leaf proteins extracted were determined to evaluate the effects of different drying methods on them.The results revealed that the basic chemical components in the protein extracts of mulberry leaves after drying by different methods was significantly different，and freeze-dried mulberry leaves had the most proteins（68.89%）. There was no significant difference in amino acid composition，and the first limiting amino acid was methionine+cysteine.The digestibility of hot airdried mulberry leaf proteins was the highest，reaching 66.41%. The protein expression of fresh mulberry leaves and freeze-dried mulberry leaves was consistent，mainly composed of protein bands of about 52 kDa，while the protein band of hot air-dried mulberry leaves by electrophoresis was markedly weakened.The microscopic surface of fresh mulberry leaf proteins was flat and dense，while that of hot air-dried and freeze-dried mulberry leaf protein extracts was rough and porous，which increased their contact with oil and water and was conducive to improving the solubility of the proteins.It was found that the drying methods had an important effect on the composition，function and structural properties of mulberry leaf proteins，and vacuum freeze drying was more favorable for the preservation of protein properties.