In this study, the differences of rice protein content, protein physicochemical property and functional property among three types of polished rices, namely Taigeng No. 9, Kaohsiung shien 7 and Tainung-shien-no 2 were studied. These three rice varieties did not have significant differences on their amino acid compositions. However, they had significant differences on their ratio of rice protein fractions between glutinous rice (Tainung-shien-no 2) and non-glutinous rice (Taigeng No. 9, Kaohsiung shien 7) after fractional extraction analysis. Glutinous rice had more globulin and glutelin contents than that of non-glutinous rice. The content of albumin in non-glutinous rice was higher than in glutinous rice. Rice proteins of three rice varieties were isolated by enzymatic methods with high temperature conditions. We found that high temperature extraction would impact the amino acid composition, content of disulfide bond and surface hydrophobicity of rice protein. The proportion of rice protein fractions, such like albumin (water-soluble protein) and globulin (salt-soluble protein) were obviously reduced due to thermal denaturation of proteins, and the proportion of glutelin (alkali-soluble protein) were comparatively increased. Besides, rice protein isolate were also had significantly difference on its functional and physicochemical properties between glutinous rice and non-glutinous rice, and did not have relationship either with japonica type or indica type. The emulsion activity and foaming capacity of glutinous rice were both better than non-glutinous rice. And the latter had more content of disulfide bonds than the former. To utilize rice protein on development of new processed products in the future, further research should be conducted to overcome the large amounts of disulfide bonds in rice protein and understand how protein fractions will impact the functionality of rice protein.