Abstract:In this study，optimal process parameters for the extraction of crude protein from Suaeda salsa using a salting out method were determined，and the functional properties and in vitro antioxidant activities of the extracted protein were evaluated.Freeze-dried crude protein was used as the sample material and soy protein as a reference substance to determine functional properties at different pH values，whereas VCand VEwere used as reference substances for in vitro antioxidant activity analyses.The best process parameters were determined based on single-factor analysis and response surface optimization.The results revealed that the best process parameters for extracting crude protein from S.salsa were a phosphate-buffered solution concentration of 0.04 mol/L，ultrasonic disruption for 30 min，a material-to-liquid ratio of 1∶13（g/mL），and a standing time of 61 min.Using these parameters，a protein extraction rate of 47.03% ±0.34% was obtained.Functional characterization indicated that the extracted S.salsa crude protein had good oil retention，solubility，emulsification，and foaming properties，and in vitro antioxidant analyses revealed that the protein had a certain DPPH radical scavenging effect，as well as the capacity to reduce phosphomolybdenum complexes.