Using hemp seed meal and unhulled hemp seed meal as raw materials,the effects of hulling treatment on the protein recovery, color, solubility, water holding capacity, oil holding capacity, emulsifying capacity, emulsifying stability, foaming capacity, foaming stability and digestibility of hemp protein were studied. The results showed that the protein recovery (83.90%±0.69%), protein mass fraction (88.56%±0.65%) and color of hemp protein extracted from hulled hemp seed meal were much preceded(P＜0.05) than the protein recovery (45.88%±0.51%), protein mass fraction (81.97%±0.81%) and color of hemp protein extracted from unhulled hemp seed meal. The solubility curve and amino acid composition of hemp protein were not changed by hulling treatment. However, the functional properties of hemp seed protein were better than that of unhulled hemp protein. After simulation digestion in vitro, the digestibility of hemp seed protein reached 92.66%±0.23%, which was significantly (P＜0.05) higher than that of the unhulled hemp protein (78.93%±1.12%). This study indicated that the hulling treatment might be a necessary method for extracting high-quality hemp protein from hemp seed meal.