The functional properties of Trupillo protein concentrate (Prosopis juliflora) obtained by different methods for its possible use as a food ingredient were evaluated.Determining the bromatological properties of the flour obtained from the seeds of Trupillo (Prosopis juliflora), the functional properties and the in vitro digestibility of the protein concentrates.Protein concentrates were obtained by isoelectric point methods, hydroalcoholic solutions and a combination of both.The different functional properties were evaluated as; Lipid Adsorption Index (IAL), Water Retention Capacity (CRA), Apparent Density (DA), Swelling Capacity (CH), Foam Expansion Capability (CEE), Foam Density (DE), Stability (EE), Emulsifying Capacity (CE).Protein concentrates obtained by isoelectric point, hydroalcoholic solutions and a combination of both presented protein content of 73.33 ± 0.58, 68.67 ± 1.53, 78.33 ± 0.58 respectively.The composition of all the concentrates was consistent with that reported in the literature.In addition, alcohol precipitation had a better lipid retention capacity and (C.E).This protein ability is particularly important in the production of shaken products and emulsified sauces such as mayonnaise, frozen desserts and sausages.Keyword-Food ingredient, Hydroalcoholic solutions, Isoelectric point, Legumes, Protein concentrate.I. INTRODUCTION Starch Legumes are now a major source of human nutrition, especially among the low-income population of developing countries [1].Of the most relevant for human consumption we have soybeans, beans, chickpeas, lentils, peanuts, beans and peas [2].The potential protein seeds, legumes have increased their importance in the food industry as ingredients in dietary nutritional formulas and emulsified [3] products.Protein Protein Products (PPVs) according to the Codex Alimentarius (1995) [4], which can be classified according to their protein percentage in: protein meals (50-65%), protein concentrates (65-90%) And protein isolates (> 90%).Protein concentrate is called that food product obtained from flours of vegetable and animal origin.These meals has high protein content them through a series of causing a foodstuff with less fat, higher protein content and an acceptable nutritional and economic value treatments [2].However, the successful use of PPVs in food formulation depends on their functional properties [5].Properties consisting of the water and oil absorption index, the emulsifying and foaming capacity, the foam and emulsion stability , gelation capacity and protein solubility, which have been studied in different species of legume [6,7] .andat different percentages of protein concentration [8,9,10].The importance of these properties varies with the type of food products in which the protein concentrate is used.For example, high oil and water binding proteins were desirable for use in meats, sausages, bread and cakes, while proteins with high emulsifying and foaming properties were good for salads, sausages, mortadella, Soups, sweets, desserts and frozen cakes.The methods used for the development of plant protein concentrate include isoelectric precipitation, alcohol precipitation and isoelectric precipitation with alcohol precipitation [11].Thus, the development of a protein concentrate from the trill flour could provide the food industry with a novel food ingredient for the formulation of products.The latter is critically necessary in many developing countries, because animal protein is more expensive and is increasingly beyond the reach of many people in underdeveloped countries.The limited information available in the literature on flour protein concentrates of trupillo seeds (Prosopis juliflora) makes the purpose of this study was to obtain different preparations and to determine the functional properties of protein concentrates in order to infer their possible Use by the food