The tamarind seed globulin（TSG） in the residue of tamarind seed kernel which had been extracted the polysaccharide were extracted by ultrasonic-assisted alkali-solution and acid-isolation method and the structure and functional properties of TSG were also analyzed to establish the experimental foundation for the utilization of TSG. The results showed that the molecular weight of TSG distributed in the range of 10-70 ku， indicating it is a low molecular protein. The content of free sulfhydryl group and disulfide bonds were （33.97±2.94） μmol/g and （44.08±3.79） μmol/g， respectively. The hydrophilic amino acid of TSG accounted for 54.98% of total amino acid. TSG have good solubility， emulsibility and emulsion stability due to above all structure characteristics. Moreover， the solubility and emulsibility of TSG were higher than soy protein isolates.