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Abstract: Hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia were characterized for the purposes of usage as a protein source. Protein isolate was prepared from the seeds using an isoelectric method, which was also used to characterize the physicochemical and functional properties. Hyacinth bean seeds have a moderate concentration of protein (17.1±1.5%), and low concentration of HCN (1.1±0.1mg/100g). However, before using the seeds as food, some treatments are needed to reduce their anti-nutritional factors, since the contents of trypsin inhibitor and phytate are 0.15±0.02TIU/mg and 18.9±0.2mg/g, respectively. Using the isoelectric preparation, the yield of protein isolate was low (7.38±0.2g per 100g of the seeds), but the protein isolate had good colour, neutral odour, high protein content (89.8±0.82%), and low ash (2.97±0.36%). The protein isolate also had good functional properties, such as solubility, foaming capacity, and emulsifying activity. However, the foaming and emulsifying stabilities were low. [Copyright &y& Elsevier]