With increasing demand for new protein sources, research on plant protein extraction and evaluation of thefunctional properties of protein isolates is necessary. Proteins were obtained from fenugreek seeds. Protein solubility,emulsifying capacity and emulsion stability, foaming capacity, and foam stability were used to determine the fenugreek a chemical composition and functionalproperties of proteins. The profiles of the solubility curves corresponding to the participatingfenugreek protein indicate a minimum solubility at pH2. The emulsifying capacity of fenugreekparticipatedfenugreek protein was low (3.2%) but it has high emulsifying stability (98.9%). Fenugreek proteins haveshow a high foaming capacity at pH2 and the suitable time to form the foam is 30 min. the high stability of foam was 78.8%. The result of this study emphasized that fenugreek protein has a greater ability to absorb water than oil. Thus, the experimentssuggest that fenugreek protein can be successfully used as a food ingredient due to its nutritional value, chemical composition, and functionalproperties.