Abstract: Buckwheat is a kind of pseudocereal with high protein content and well-balanced amino acids. It is a source of high-quality protein. Buckwheat protein not only has high nutritional value, but also has a variety of health benefits such as lowering cholesterol, lowering blood pressure, and lowering blood sugar. So it has development value in functional food and other fields and has broad application prospects. In this paper, the advantages and disadvantages of the different methods for the extraction of buckwheat protein are described, and the current research status of buckwheat protein's structural characteristics, food functional properties, physiological activities and applications are presented. The research of buckwheat protein was prospected, hoping to provide basis for the development and utilization of buckwheat protein and the further processing of related products.