<p>The purpose of this study was to evaluate the functional properties of proteins extracted from <i>Melicoccus bijugatus Jacq</i>. (huaya) seeds and to explore their potential use in the food industry as an alternative to animal-derived proteins, such as lactoglobulin and casein. Protein extraction according to Osborne solubility method was employed to isolate reserve proteins: albumins, globulins, prolamins and glutelins. The functional properties of these protein fractions were evaluated, including emulsifying capacity, foaming capacity, and oil retention. Results indicated that glutelins exhibited high foaming (<i>p</i> &lt; 0.05) capacities to pH 3, 5, 7 and 9; these results suggesting their suitability in the formulation of processed food products such as vegan butter or ice cream. By the other hand, globulins exhibited high emulsifying (<i>p</i> &lt; 0.05) capacities at same pH; albumins and prolamins displayed limited functional properties. Additionally, globulins showed substantial oil retention capacity, making them an attractive option for products requiring stability and a rich fat texture such as salad dressing. This study demonstrated that huaya seed proteins possess functional properties that render them viable as ingredients in the food industry. Moreover, these proteins could be particularly beneficial in the development of vegan and processed products aiming to replace animal proteins with more sustainable alternatives. Potential applications include vegan dairy products, emulsions, and foaming agents, such as ice cream. These findings present a novel option of functional ingredients for the formulation of innovative and sustainable food products. Based on the results obtained, research will continue including huaya glutelins and globulins in the formulation of butter and ice cream to evaluate their physicochemical and sensory properties.</p>