Technical Abstract: The thermal and rheological properties of non defatted and defatted lupin protein as well as industrial soy protein were investigated by DSC and rheometry. DSC study exhibited that whole (non defatted) and defatted lupin protein as well as soy protein had some similar thermal properties. The glass transition temperatures for these three proteins were very close to each other. The energies of glass transition for these three proteins were only slightly different. By measuring the linear rheological properties of a series of concentrations of whole and defatted lupin protein, as well as soy protein in suspension, we found that all three protein suspensions exhibited similar viscoelastic solid properties. Both storage (G') and loss (G') moduli increased with an increase in concentration. The linear range of the rheological properties of all three protein suspensions was very small. The stress relaxation studies showed that the three protein suspensions relaxed quickly indicating that the molecules of these three kinds of protein have neither cross linking nor strong physical interactions. The non linear rheological properties of the suspensions for whole and defatted lupin protein, as well as soy protein, all displayed similar shear thinning behavior and viscosities.