Abstract: Tea polyphenols have significant physiological regulatory activities in terms of anti-oxidation,hypolipidemic and immune function enhancement. In the process of tea polyphenols,it is easy to combine with protein,affecting the stability and bioavailability of tea polyphenols in food. Based on the interaction and mechanism of tea polyphenols and proteins,it has been widely studied by food academic circles. In this paper,the effects of interactions on protein functional properties,mechanism of action and influencing factors,and advances in tea polyphenol-protein interaction analysis methods were reviewed in order to provide a theoretical basis for the study of tea polyphenols and protein interactions.