Protein extract (P-I), isolate (P-II), albumin (PA), and globulin (PC?) were isolated from Minnesota-grown adzuki beans. Total extractable protein and water-and salt-soluble fractions accounted for 21.6, 15.8, and 2.3% (d.b.), respectively. Fractions were compared with a commercial soy protein (PS) for chemical and functional properties. Proteins in P-I, PA, PG, P-II, and PS wcrc 78.8, 69.4, 89.2, 91.3, and 89.9% (d.b.), respectively. P-I, PA, and PG wcrc superior to PS in essential amino acid contents; P-II was comparable to it. Adzuki bean proteins, except for PA, showed high solubjlity at acidic and alkaline pH. Compared to PS, the adzuki bean protein fractions (except P-II) showed greater fat absorption and water adsorption, greater foaming (except PG), and lower emulsifying capacities (except P-II) and stabilities. P-I and PA showed lower, and P-II higher, least gelation concentrations than PS.