Thermal properties of seed proteins, prolamines from rice, wheat and soybean were studied by differential scanning calorimetry (DSC), thermogravimetry (TG), thermal expansion, X-ray diffraction and infrared spectroscopy. Prolamine films cast from aqueous ethanol are amorphous in the random-coil conformation. The glass transition of prolamine is observed at 160, 172 and 150C for rice, wheat and soybean, respectively. The amorphous prolamine films crystallize at 196, 205 and 199C for rice, wheat and soybean, respectively. The thermal degradation of prolamine films occurs from 228, 250 and 270C for rice, wheat and soybean, respectively.