Abstract: In order to improve the physicochemical properties of sorghum protein, three kinds of sorghum were treated with microwave technology, and the changes of physicochemical properties and protein structural properties of sorghums before and after microwave treatment were measured by scanning electron microscopy and Fourier transform infrared spectrometer. The results showed that microwave treatment had significant effects on the physicochemical and protein structural properties of sorghum. Microwave treatment reduced the grain size of sorghum protein and caused cracks on the protein surface. However, the infrared spectra of sorghum protein before and after treatment had the similar structural characteristics and belonged to physical denaturation. Microwave treatment significantly increased the total protein contents of the three sorghums species by 0.6% (P<0.05), decreased soluble protein contents by 0.97~1.87 mg/g, and significantly decreased in vitro digestibility by 15.55%~43.63% (P<0.05). In addition, after microwave treatment, the water holding capacity of sorghum powder was significantly increased by 0.32~0.40 g/g (P<0.05), the oil holding capacity was significantly decreased by 0.08~0.18 g/g (P<0.05), the total number of bacterial colonies and the number of molds on the surface were significantly decreased by 98.75% and 98.94% (P<0.05), respectively. And the color darkened. The present research can present reference for the development and application of sorghum food.