Studies were conducted to investigate the effects of pH value, extraction time, extraction temper-ature, ratio of material to extraction medium and salt concentration on the solubility of yellow mealworm larvaeprotein, Tne results showed that pH value greatly influenced the solubility, minimum solubility was found atpH 5.8 and a maximum at pH 10 - 12. Salt ion could increase the solubility at the iso-electric point pH andslightly decreased the solubility at the pH value higher than that of the iso-electric point. Other factors did notsignificantly affect the solubility of the protein.