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Rice protein, by-product from rice syrup industry, was high thermal-denatured protein, which was poor water solubility, even by enzymetic hydrolysis at any condition.High hydrostatic pressure (HHP) could change the stereo-structure and congregate state of protein molecule, and then influence the protein functional character and enzymolysis pattern.Based on these, the effect of high hydrostatic pressure (HHP) processing on the solubility and molecular characterization of rice protein was studied in this paper by Sephadex G-100 chromatography, sodium dodecyl sulfate polyacylamide gel electrophoresis (SDS-PAGE) and scanning electron microscope (SEM).