In this paper， rice bran protein was used as raw material， and it was modified with transglutaminase （TG）. The single factor experiment and response surface optimization experiment were used to study the effects of the protein mass fraction， modification time， and enzyme dosage on the protein gel hardness of modified rice bran. And the solubility， emulsifying and stabilizing properties， the foaming property， foaming stability， and oil holding property of rice bran protein before and after modification were compared. The results showed that the optimal gel hardness was obtained at a protein mass fraction of 12.8%， a modification time of 3.2 h， and an enzyme addition amount of 19.7 U/g and the gel hardness was 93.58 g. After the modification treatment， the protein water holding capacity， the solubility， emulsification and emulsification stability， foaming property and foaming stability， oil holding capacity increased by 162%， 31.1%， 52.7%， 25.4%， 33.3%， 7.2%， 114%， respectively. The microstructure of the modified rice bran protein was similar to the sponge structure observed by scanning electron microscopy. The structure of the modified rice bran protein were significantly improved， which indicated that the modified rice bran protein had a significant effect.