Lack of network structure of rice protein， resulting in a lack of network structure in the rice protein， which limits the application of rice as a gluten-free raw material in food. In this experiment， whey protein isolate and soybean protein isolate were added to rice flour for extrusion treatment， and then the network structure and functional properties of protein components in mixed rice flour were investigated to explore the effects of double protein cooperative extrusion technology. The results showed that extrusion would decrease free sulfhydryl group content in double protein mixed rice flour by 65.8%， and the content of total sulfhydryl and disulfide bonds increased slightly； the average particle size of protein aggregates increased from 43.8 nm to 164 nm； the characteristic absorption peaks of functional groups of rice flour protein shifted， and the contents of α-helix and β-sheet of ordered structure increased slightly； the maximum fluorescence absorption wavelength of rice flour protein shifted to red， the chromophore in the environment increased， and the rice flour protein partially unfolded； the results of the microstructure showed that the rice flour protein exhibited a cross-linked network structure； the solubility of rice flour protein decreased by 61.57%， and increased its water-holding capacity， foaming capacity， foam stability and emulsifying activity by 142.52%， 15%， 20.51%， and 227.27%， respectively. Therefore， the double protein cooperative extrusion technology improved the network structure of rice protein and changed the functional characteristics of rice protein.