Abstract:The common buckwheat protein was extracted by three methods：alkali-soluble acid precipitation extraction，enzymatic extraction，salt leaching extraction.The effects of different extraction methods on physical and chemical properties of common buckwheat protein，such as the powder，morphology，crude protein，albumin，gliadin，globulin，gluten，solubility，foaming capacity and stability，emulsifying capacity and stability，water holding capacity，fat absorption capacities，thermal denaturation were studied.The results showed that there were some differences in physical and chemical properties of common buckwheat protein extracted by three methods.The scaly protruding and big particles in the common buckwheat protein granules of alkali-soluble acid precipitation extraction and enzymatic extraction were higher than that of the salt leaching extraction.The crude protein，solubility and emulsifying capacity and stability of common buckwheat protein of alkali-soluble acid precipitation extraction were significantly higher than that of the others methods.The prolamin and glutent content，water holding and fat absorption capacities，enthalpy（ΔH）values of the common buckwheat protein of enzymatic extraction were the highest，and there was a significant difference with behind two extraction methods.It had better thermal stability.The albumin，foaming capacity and stability of the common buckwheat protein of salt leaching extraction were significantly higher than that of the others methods.In summary，alkali-soluble acid precipitation extraction and enzymatic extraction were the appropriate method of extraction of common buckwheat protein.