<p>In this study, functional and physicochemical characteristics of pomegranate seed protein concentrate were studied. For this purpose, protein concentrate was extracted from pomegranate seed powder via the precipitation method at the isoelectric pH, and after drying, different characteristics such as emulsifying capacity, emulsion activity, emulsion stability, foaming capacity, foaming stability, water absorption capacity, oil absorption capacity and solubility were evaluated at different pHs (3, 6 and 9). The protein content in pomegranate protein concentrate was 55.5% which demonstrated that the main goal of extraction and isolation protein was achieved by the extraction method. The results indicated that pH had significantly affected functional characteristics of pomegranate seed protein concentrate (<i>p</i> &lt; 0.05). The highest solubility and water absorption capacity were observed at pH 9 and pH 6, respectively, while the highest oil absorption capacity was shown at pH 3. Furthermore, the highest emulsifying capacity, emulsion activity, emulsion stability and foaming capacity were also obtained at pH 3, although the highest foam stability was observed at pH 6. The oil absorption was higher than the water absorption in pomegranate seed protein concentrate. The results indicated that pomegranate seed protein concentrate could be considered as a potential protein source for the formulation of different foods, particularly high-fat and viscous foods.</p>