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The methods of extracting lipophilic proteins from different sources were introduced, and the structures and properties of these lipophilic proteins were compared. By means of SDS-PAGE, solubility, surface hydrophobicity, thermogravimetric analysis, and determination of protein secondary and tertiary structures, the composition of the extracted protein was analyzed from structural characteristics and physicochemical properties to determine whether it was lipophilic proteins, and the similarities and differences between these proteins. The contents of protein and lipid in the four extracts were 84%~86% and 13%~13.5%, respectively. The results of SDS-PAGE, Tunku Abdul Rahman spectra and infrared spectra showed that the structure of soybean lipophilic proteins, black bean lipophilic proteins and mung bean lipophilic proteins were similar, but pea lipophilic proteins were slightly different, the main difference was that the secondary structure of pea protein was less stable than that of other lipophilic proteins. The results of differential scanning calorimetry (DSC) showed that the four protein extracts were still mixture, and the denaturation temperature was ranged from 60℃ to 74℃, the results also proved that all the four proteins were lipotropic components. The extraction of these protein components not only broadened the source of lipophilic protein, but also provided a theoretical basis for the analysis and modification of protein components of four legumes, and it can provide a way for the processing and application of four legumes.