Objective:　To　study　the　cross-linking　reaction　induced　by　transglutaminase　which　took　place　between　chicken　and　kidney　bean　proteins,　moreover,　the　effect　of　the　cross-linking　reaction　on　the　protein＇s　important　properties.　Methods:　Sodium　dodecyl　sulfate-polyacrylamide　gel　electrophoresis　(SDS-PAGE)　and　nephelometry　were　applied　to　study　the　cross-linking　reaction　induced　by　transglutaminase;　furthermore,　we　investigated　the　relation　between　enzyme-induced　cross-linking　and　the　gel-forming　ability,　emulsifying　ability　and　foamability　of　the　protein　mixtures.　Results:　The　cross-linking　reaction　took　place　not　only　between　the　homologous　protein,　but　also　heterologous　proteins.　The　gel-forming　ability　was　improved　nobly　with　the　addition　of　transglutaminase,　for　example,　the　storage　modulus　of　chicken　protein　increased　from　41.2　Pa　to　56.7　Pa.　However,　the　gel-forming　ability　didn＇t　improve　as　lengthen　of　incubation　time,　when　incubated　with　enzyme　for　4　h,　the　storage　modulus　had　dropped　for　30　Pa.　The　emulsifying　ability　improved　with　the　addition　of　transglutaminase,　and　the　emulsifying　ability　of　kidney　bean　protein　without　transglutaminase　was　36.84　m2/g,　while　the　sample　incubated　with　enzyme　for　2　h　had　increased　to　105.92　m2/g.　Conclusion:　Transglutaminase-induced　cross-linking　was　conducive　to　the　reactions　and　functional　properties　of　myofibrillar/kidney　bean　protein　mixtures.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.