Abstract: In this study,ultrafiltration concentration conditions of sesame protein extracting solution and the functional properties of sesame protein were investigated. Membrane flux as evaluation index,ultrafiltration pressure,temperature,p H and ultrafiltration time were studied by single- factor experiments.And then ultrafiltration conditions were optimized by orthogonal array design based on single- factor experiments. The optimized ultrafiltration conditions were found to be 0.25 MPa,p H 10.0 and 15 min for pressure,p H and ultrafiltration time,respectively.Under these conditions,sesame protein obtained exhibited good functional properties. Emulsifying and foaming capacity and emulsion stability of sesame protein obtained by ultrafiltration were significantly higher than which obtained by isoelectric precipitation.The results of this study provide some useful information for further research and utilization of sesame protein from sesame cake or meal.