Abstract:This paper reviewed the studies about oat protein，which included the composition，structure，pros and cons of extraction methods，as well as the processing and functional properties.Oat protein is nutritional and has high quality，broad sources，and high protein digestibility-corrected amino acids score （PDCAAS）.Alkali extraction and acid precipitation combined with enzymatic hydrolysis and ultrasonic extraction was generally used to extract oat protein.Oat protein presents good emulsifying property.Protease hydrolysis and deamidation can improve the water solubility of oat protein，and acetylation and succinylation can improve its emulsifying stability.Oat protein peptides prepared by different methods might have antioxidant，α-glucosidase inhibitor and blood sugar-lowering activities.It was suggested that the future research should compare the biological activities of oat protein peptides prepared with different methods to promote the commercial application of oat protein.