Studies on functional propertiesof a protein concentrate produced from the seeds of bakul (Mimusops elengiL.; Sapotaceae) have been carried out. Solubility of the protein was minimum at pH 4.0. Water and oil holding capacities of the seed protein concentrate were 1.70 g g-1and 3.23 g g-1, respectively. Minimum foaming capacity, minimum emulsifying activity, minimum emulsion stability and maximum foam stability were found at pH 4.0. Moreover, emulsion stability of the protein concentrate was high (above 88.3%) over the pH range of 2-10.