Abstract: Effects of flaxseed powder with different moisture on the denaturation temperature of protein was investigated, which laid a foundation for further experiments on detoxification of flaxseed. The denaturation temperature of the protein in flaxseed powder with different moisture was tested by Differential Scanning Calorimetry (DSC). The results show that denaturation temperature of the protein is relatively high, which ranges between 129℃ and 143℃. With increasing of calefactive speed, the peak of DSC curve gets much higher, while absorption enthalpy changes a litlle. There is a close relationship between denaturation temperature of protein and the moisture of flaxseed powder, that is the denaturation temperature of protein decrease with the water content increasing, which will be important theoretical information for further processing and utilization of flaxseed.