Abstract: Rapeseed is one of the most important oil crops in the world. After oil extraction, the resulting meal contains 35%–40% protein on a dry basis. Rapeseed protein isolate, as a high-quality plant protein resource, is characterized by its balanced amino acid composition and high nutritional value. However, owing to outdated extraction technology, complex composition, and interference from anti-nutritional factors, it is difficult to improve the extraction yield and quality of rapeseed protein. As a result, it accounts for less than 1% of the global plant protein market and has extremely low added value. This paper systematically reviews the extraction methods for rapeseed protein isolate, including alkali solubilization and acid precipitation, weakly acidic salt extraction, aqueous enzymatic extraction, ultrasound-assisted extraction, and weak electric field-assisted extraction. It analyzes the effects of different extraction methods on the functional properties and industrial application of rapeseed protein and the removal of anti-nutritional factors (glucosinolates, phytic acid, and tannins). Additionally, this review discusses current challenges and future directions, aiming to provide a theoretical basis for enhancing the high-value utilization of rapeseed protein in the food industry.

Key words: rapeseed protein; extraction methods; structural properties; functional properties; anti-nutritional factors