Methods and processing conditions used in the preparation of canola protein materials play an important role in determining the properties of the ultimate products that they are used for. Canola seeds were screw pressed, milled, defatted and the meal was subjected to alkaline solubilization and acid precipitation in order to isolate the proteins. Maximum solubility and precipitabiltiy of proteins were observed at pH 12.0 and pH 5.0, respectively. Biuret method was used in determining protein concentration of the supernatants at each solubilization and precipitation step. Specific proteins were isolated according to the Osborn sequence. Albumins and globulins consist of the majority of the proteins isolated with this procedure. Functional properties of canola meal such as water and fat absorption, emulsification, whippability and foaming were determined.