Extraction of protein from corn germ by AOT/isooctane reversed micellar extraction and its processing functionality were studied. The effects of dosage of cellulase, AOT mass concentration, KCl concentration, pH of buffer solution and W0 on the forward extraction rate of the protein, and the effects of extraction time, KCl concentration, pH of buffer solution on the backward extraction rate were investigated. The optimum forward extraction conditions were determined: dosage of cellulase 4 000 IU/g corn germ, AOT mass concentration 3 g/50 mL isooctane, pH 6, KCl concentration 0.1 mol/L, W0 25. The optimum backward extraction conditions were as follows: KCl concentration 0.5 mol/L, pH 10.5, and extraction time 40 min. Some processing functionality of corn germ protein was studied. The result showed that oil absorptivity (2.9 mL/g), emulsifiability (54.5%),emulsion stability (86.5%) and foam stability (58.3%) were good. But water absorptivity and foamability was slightly poorer than rice protein. Corn germ protein has higher nutritive value and perfect processing functionality; therefore it can be used in food industry.