Abstract:The extraction process of camel bone marrow protein（CBMP）was optimized by response surface methodology with the protein content as the indicator. Then，the functional properties and antioxidant activity of the obtained protein were evaluated.The results showed that the optimum extraction process was as follows：extraction at a solid-to-liquid ratio of 1∶20（g/mL）and 45 ℃for 120 min and twice. Under these conditions，the protein content and the extraction rate reached（36.56±0.24）% and（18.26±1.23）%，respectively. The solubility，emulsibility，emulsifying stability，and water holding capacity of CBMP were the weakest at pH6，indicating that the isoelectric point of CBMP was near pH6.The physical and chemical properties of CBMP were significantly improved under alkaline conditions，and the oil holding capacity was（7.56±0.73）g/g.CBMP had strong scavenging activities against the of DPPH· and hydroxyl free radicals，with the the median inhibitory concentrations（IC50）of 0.75 mg/mL and 1.46 mg/mL，respectively. CBMP at a concentration of 1 mg/mL showed the total reducing capacity of 1.11±0.03. The optimum extraction process of CBMP was obtained，and the CBMP had good functions and strong antioxidant activity.The findings provided a reference for the development of functional food containing camel bone marrow.