The defatted pine nut meal was taken as the material and the distilled water as extraction agent. Three single factor tests of ratio of material to solvent(1∶10，1∶15，1∶20，1∶25，1∶30), extraction time( 30, 60, 90, 120, 150 min)and extraction temperature( 35, 40, 45, 50, 55 ℃)were conducted to detect the extraction efficiency of protein. On the basis of single factor tests, the extraction process parameters of albumin were optimized by response surface methodology, and the functional properties of albumin were studied. The results showed that the optimum extraction conditions of albumin in pine nut meal were as follows: the ratio of material to liquid was 1∶25, extraction time was 92 min, extraction temperature was 53 ℃, and the extraction rate of albumin was 23.52%. The solubility of albumin from pine nut meal was the smallest at pH 3. The albumin have good solubility, foaming and emulsifying properties under alkaline conditions.