Abstract: As a by-product of sunflower oil extraction, sunflower seed meal, with a protein content of 29% to 43%, which is a high-quality plant protein resource. Sunflower seed protein has a balanced amino acid composition and has good functional properties such as emulsifying ability and foaming ability. However, polyphenols（mainly chlorogenic acid） present in sunflower seed meal can interact with protein during the protein extraction process, affecting the functional properties and color of the proteins. Therefore, it is necessary to remove chlorogenic acid from the sunflower seed meal. This article reviews the removal methods of chlorogenic acid from sunflower seed meal, the extraction methods, functional properties of sunflower seed protein and its application status in the food field. Moreover, it prospects the research of sunflower seed protein, aiming to provide references for its further development and application.