It focused on the method which called alkali extraction and acid precipitation , the optimized extrac-tion parameters and its functional properties from the protein of cashew nut. Through the orthogonal experiment, the order of the extraction factors was as follows: solid-liquid ratio>time>pH>temperature, the optimized cashew nut protein extraction parameters was:extraction at 55℃for 2 h with solid-liquid ratio 1∶15(g/mL), extraction buffer pH 8.5.Through the study of cashew nut protein functional properties, cashew nut protein iso-electric point pI=4.6,Temperature at 55℃the solubility of protein dissolvability was the maximum. In the con-centration of NaCl solution 0-0.9mol/L, cashew nut protein appeared phenomenon of salt soluble, when NaCl solution concentration reached 1.5mol/L was developing salting-out. At 30℃cashew nut protein water-retain-ing capacity was 3.34 g/g, with the increase of temperature, cashew nut protein water-retaining capacity gradu-ally decreases. Cashew nut protein water-retaining capacity firstly increased and then reduced with the concen-tration of NaCl solution increase, concentration of NaCl at 0.9 mol/L cashew nut protein water-retaining capac-ity was 3.66 g/g. At 30℃protein oil-holding capacity was 1.30 g/g, as the temperature rises cashew nut protein oil-holding capacity gradually reduced.%以腰果为材料，以碱提酸沉法提取腰果中的蛋白，确定最优的提取参数，并探讨了腰果蛋白的功能性质。通过正交试验结果可知，提取腰果蛋白影响因素重要性依次为：料液比>提取时间>提取液pH>温度；最佳提取工艺条件：提取时间2 h，提取液pH8.5，料液比1∶15（g/mL），温度55℃，腰果蛋白提取率为85.25%。对腰果蛋白功能性质的研究表明，腰果蛋白的等电点pI为4.6；温度在55℃时，蛋白质的溶解度达到最大；在浓度为0~0.9 mol/L的NaCl溶液中，腰果蛋白出现盐溶现象，NaCl溶液浓度达到1.5 mol/L时，则产生盐析现象；30℃时，腰果蛋白持水力为3.34 g/g，随着温度的升高，腰果蛋白持水力逐渐下降；随着NaCl浓度的增加，腰果蛋白持水力先增大后减小，NaCl浓度为0.9 mol/L腰果蛋白持水力最大达到3.66 g/g；腰果蛋白在温度30℃时持油力为1.30 g/g，随着温度的升高腰果蛋白的持油性逐渐降低。
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