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Protein is abundant in  ginkgo biloba  L. seeds, and it outperforms many other seed proteins in terms of functional qualities and can be used as food additive. Furthermore, the  ginkgo biloba  seed protein (GBSP) is easy to separate and does not include prohibited amino acids. Numerous GBSP’s separation and purification methods, physicochemical and functional properties, and bioactivities (anti-bacterial, anti-oxidative, and anti-tumor activities) were reviewed and compared to other proteins. Moreover the allergic glycoprotein that has limited GBSPs and various thermal and non-thermal technologies that have been used to reduce and eliminate GBSP allergy were reviewed, thus helping the production of hypoallergenic GBSP and making it suitable as a precious protein source. Finally, their advantages, drawbacks, recommendation, and future studies were provided.

A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein