Abstract: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.