Abstract: In this paper, the mechanism for gel formation of protein treated by microwave was studied and the major factors influencing the gel properties of food protein in microwave field were analyzed involving the protein type, microwave time, microwave power, additives and p H value etc. The effects of microwave on the change of molecular spatial structure of the protein were deeply summarized. Application of microwave in food protein was summarized. Moreover, the directions of microwave technology for the future development were proposed.