First, the optimal process of enzymatic extraction of basil seed gum was determined by single factor experiment and response surface experiment. Then, four different methods including conventional method, microwave method, ultrasonic method and enzymatic method were compared to extract basil seed gum, and its yield, gel strength, water retention, swelling property, color, microstructure, rheological properties, active components and antioxidant properties were determined. The physicochemical properties of basil seed gum extracted by different methods were analyzed. The results showed that the yield of basil seed gum extracted by enzymatic method was the highest, reaching 13.05%, and the water retention was the best. The microstructure showed that the gel extracted by enzymatic method had a network structure. The dynamic rheological temperature scanning model showed that basil seed gum was quite stable hydrocolloid, and the gel extracted by enzymatic method was the most stable. The gel extracted by enzymatic method could retain the active ingredients to the greatest extent, and the scavenging rate of DPPH free radical reached 20.6%, and the scavenging rate of ABTS cationic free radical reached 8.7%.