The extraction of zein，its functional property and application in improvement of noodle's quality was investigated. The optimal extraction conditions were obtained by orthogonal test, which were: ethanol concentration 70%, time of ultrasonic treatment 120 min, solid-liquid ratio 1∶12, pH 11, and the extraction rate of zein was 86.6%. The results showed that the water holding capacity of zein was better than that of wheat gluten. The emulsibility and emulsion stability was slightly better than that of wheat gluten. The physical properties of noodles dough with addition of zein were carried out by texture analyzer. The result indicated that the stretching length and break work of the noodles with addition of zein was larger than that of the control group. The extensibility and chewiness was enhanced by the addition of zein. Similarly, the elasticity and chewiness of noodle was improved with high total score by zein. It was feasible for zein to be used as a natural wheat flour quality improver.