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<i>Prunus serotine</i> seed, was processed to produce a defatted flour (71.07 &#177; 2.10% yield) without hydrocyanic acid. The total protein was 50.94 &#177; 0.64%. According to sensory evaluation of cookies with <i>P. serotine</i> flour, the highest score in overall impression (6.31) was at 50% flour substitution. Its nutritional composition stood out for its protein and fiber contents 12.50% and 0.93%, respectively. Protein concentrate (<i>Ps</i>PC) was elaborated (81.44 &#177; 7.74% protein) from defatted flour. Emulsifying properties of <i>Ps</i>PC were studied in emulsions at different mass fractions; ϕ = 0.002, 0.02, 0.1, 0.2, and 0.4 through physicochemical analysis and compared with whey protein concentrate (WPC). Particle size in emulsions increased, as did oil content, and results were reflected in microscope photographs. <i>Ps</i>PC at ϕ 0.02 showed positive results along the study, reflected in the microphotograph and emulsifying stability index (ESI) test (117.50 min). At ϕ 0.4, the lowest ESI (29.34 min), but the maximum emulsifying activity index (EAI) value (0.029 m²/g) was reached. WPC had an EAI value higher than <i>Ps</i>PC at ϕ &#8805; 0.2, but its ESI were always lower in all mass fraction values. <i>Ps</i>PC can compete with emulsifiers as WPC and help stabilize emulsions.