Efficient supply of high-quality protein is very important to ensure China's food security， and the development of new high-quality protein is imminent. China is rich in seaweed resources， especially laver， which has a high protein content and potential development value. This study aimed to optimize the enzymatic-hydrolysis-assisted pH-shifting method for the extraction of laver protein. Firstly， single-factor experiments were performed to determine the optimal range of the amount of enzyme added， complex enzyme mass ratio， enzymatic hydrolysis pH value， enzymatic hydrolysis temperature， and enzymatic hydrolysis time. Afterwards， the enzymatic hydrolysis pH value， temperature and time of enzymatic hydrolysis were selected as the three variables to carry out a three-factor and three-level response surface experiment. Results showed that the best technological conditions were: Enzymatic hydrolysis pH 4.6， enzymatic hydrolysis temperature 52 ℃ and enzymatic hydrolysis time 115 min， the yield of laver protein was 34.25%. Meanwhile， through the analysis of variance， the effects of pH value， temperature and time on protein yield were as follows: Enzymatic hydrolysis time > enzymatic hydrolysis temperature > enzymatic hydrolysis pH value. The above results will provide theoretical basis and reference for the extraction of laver protein for the industry.