Objective:　To　investigate　the　effect　of　preheating　Kidney　bean　proteins　(mainly　include　globulin)　on　the　cross-linking　reaction　between　it　and　Chicken　proteins　and　their　functional　properties.　Methods:　Sodium　dodecyl　sulfate-polyacrylamide　gel　electrophoresis　(SDS-PAGE)　and　nephelometry　were　applied　to　study　the　effect　of　preheating　Kidney　bean　proteins　on　the　cross-linking　reaction,　their　functional　properties　were　analysed　by　gelation,　emulsifying　properties　and　foaming　properties.　Results:　Preheating　Kidney　bean　proteins　benefited　both　self　cross-linking　and　cross-linking　between　it　and　Chicken　proteins,　which　could　be　showed　by　SDS-PAGE　and　the　turbidity　of　proteins　mixtures.　Preheating　Kidney　bean　proteins　was　also　beneficial　to　improve　gelation　and　emulsifying　capacity,　but　produced　no　effect　on　foaming　properties.　Conclusion:　Preheating　Kidney　bean　proteins　was　conducive　to　both　self　and　mutual　cross-linking　reaction　and　the　functional　properties　of　protein　mixtures.　©,　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.