Abstract:Buckwheat，with high protein content and reasonable amino acid composition，has many physiological functions including lowering hyperlipidemia，hypertension，and hyperglycemia，as well as antibacterial and antitumor functions.In addition，it also produces low carbon emissions.The buckwheat protein used as one of the high-quality alternative sources of animal protein，therefore，has received increasing attention from scientists in the field of protein science.At present，the research on buckwheat has mainly focused on:protein extraction，physiological activity，and composition and functional characteristics.According to the domestic and foreign research status，this article aimed to review the extraction process，subunit composition，secondary structure，nutritional quality，physiologically active ingredients，and functional properties of buckwheat protein，as well as the correlation between these properties，and to indicate the development of subsequent directions for related topics.