Abstract: The cashew nut protein was prepared under the optimized conditions via alkali extraction and acid precipitation method,while the effects of p H and temperature on the solubility,foaming and foaming stability,emulsification and emulsion stability,oil absorption were investigated and the amino acids composition of cashew nut protein also had been analyzed. The results showed that the solubility of cashew nut protein decreased first and then increased with the increase of p H,while the minimum solubility was found to be15.90% at p H4. Foaming and emulsification profiles of cashew nut protein were consistent with the solubility profiles. The maximum foaming and emulsification of 13.92%,24.70 m2/g were obtained at p H10 respectively.Foaming stability of cashew nut protein were gradually increased with the increase of p H and reached the maximum( 9.42%) at p H8. In alkaline environment, cashew nut protein showed a better emulsion stability.Cashew nut protein obtained the best oil absorption(2.84 g/g) at 80 ℃. Amino acid analysis showed the cashew nut protein contains 17 kinds of amino acids which 7 kinds were the essential amino acids. The content of amino acids all were higher than the standard recommended by FAO/WHO/UNO for adults while lysine was the first limited amino acid and glutamic acid,arginine were the most abundant,respectively 22.46% and 9.02%.