Abstract: Moringa oleifera leaf protein was extracted by foaming method. The effects of sodium chloride concentration, solid-liquid ratio and temperature on the yield of Moringa oleifera leaf protein were investigated by one-factor-at-a-time experiment. Response surface methodology was used to optimize the extraction process. The optimum extraction conditions were sodium chloride concentration 0.92%, solid-liquid ratio 1:56 g/mL, and extraction temperature 33℃. Under these conditions, the yield of Moringa oleifera leaf protein was 13.41%±0.35%. Furthermore, the protein content in Moringa oleifera leaf protein powder was 53.94%±0.56%. The yield of protein is high by optimized foaming method. It provided the theoretical basis for the development of Moringa oleifera leaf protein.