In this study,the effect of fermentation by Bacillus natto or Bacillus subtilis,combined with enzymolysis by papain on the protein yield of extracts from Porphyra haitanensis was evaluated.The results showed that the laver protein yield could reach 82% through enzymolysis with papain(1 mg/mL) after fermented by Bacillus natto(4%) at 30 ℃ for 24 h,while it could come up to 89% using Bacillus subtilis(2%) instead of Bacillus natto.Based on the property analysis of products extracted from laver,it was found that the amino acid compositions were similar to those of raw material,and the protein solubility did not vary with pH value changing.Furthermore,the best emulsifying activity and emulsion stability of extracts were observed at pH 3.0 and pH 9.0,respectively.