Chinese hickory (Carya cathayensis Sarg.) kernel protein isolate (CKPI) was isolated from hinese hickory kernel defatted flour (CKDF) by isoelectric precipitation. CKPI was evaluated for chemical composition and selected functional properties. CKPI contained over 72.0% dry weight (DW) of protein. Nitrogen solubility curves for CKPI were pH-dependent in the pH range of 2.0-12.0 with minimum solubility observed at pH 4.0 (9.8%) and maximum solubility at pH 12.0 (89.9%). Minimum emulsifying capacity (EC) and emulsifying stability (ES) of CKPI were observed at pH 4.0. CKPI had a least gelation concentration of (LGC) of 6% (w/v) at pH 4.0. Results indicated that Chinese hickory kernel may be a new protein source with huge exploitation potential after oil extraction process in China.