Kidney　bean　is　widely　cultured　and　consumed　in　many　areas　of　the　world.　The　effects　of　preheating　kidney　bean　protein　on　transglutaminase-induced　cross-linking　and　functional　properties　of　myofibrillar　protein　isolate　(MPI)/kidney　bean　protein　isolate　(KPI)　mixtures　were　investigated.　SDS-PAGE　displayed　disappearance　of　original　bands　and　occurrence　of　macromolecule　bands,　showing　that　the　cross-linking　reaction　took　place　between　MPI　and　KPI　mixtures.　The　functional　properties　of　preheated　KPI/MPI　mixtures　could　be　significantly　enhanced　with　transglutaminase　treatment.　The　maximum　storage　modulus　G＇max　of　preheated　KPI/MPI　mixtures　increased　from　29.2　to　43.6　Pa,　and　the　emulsifying　activity　index　increased　from　74.14　to　78.29　m2/g.　Moreover,　the　gel　hardness　of　chicken　meatball　was　improved　from　362.119　g　to　720.567　g　with　both　KPI　being　preheated　and　the　addition　of　transglutaminase,　which　efficiently　compensated　for　the　decline　caused　by　the　addition　of　untreated　KPI.　The　study　is　of　significance　in　providing　theoretical　basis　for　adding　kidney　bean　protein　as　non-meat　protein　into　meat　products.　©　2015　Elsevier　Ltd.