Abstract:Textured vegetable protein is a kind of fiber structure which is made of plant protein or plant component by extrusion technology.A large number of studies on plant tissue proteins have shown that the high temperature and pressure treatment during extrusion changes the structure of proteins，and enhance its functional activity.In this paper，the recent advances in the research on the effects of extrusion on the digestibility，hypoglycemic activity，anti-hypertensive activity，anti-inflammatory activity，anti-arteriosclerosis activity and immunity enhancement of plant tissue proteins were reviewed，it provided a reference for the research of extrusion processing technology and the development of functional extrusion texturized protein food.