Hydrocolloids are found in the form of substances secreted from trees and bushes, plant extracts, seaweed, spawn, or seeds. These materials are soluble or fairly soluble polysaccharides with various structures that have the ability to swell in water and are known as gum, stabilizer, condenser, gelation or food stabilizer. Gums are one of the most important hydrocolloids used in the food. Oppoponax plant with Prangos Ferulacea (L.) Lindl scientific name, is one of the native medicinal plants of southern areas of Iran that has the ability to produce resin-gum. The purpose of this research is to extract gums from Oppoponax plant and to study its physicochemical and functional properties. Extraction of Oppoponax gum was done in two steps. Extraction of oppoponax gum was done in two steps. The first step of the gum extraction process was performed using an organic solvent (ethanol). In the next step, gum extraction was done using water. The final gum was then used to evaluate its functional and physicochemical properties such as protein, carbohydrate, density, surface tension, solubility, water absorption, oil absorption, colorimetric tests, foamability and emulsifying properties. After that, the chemical structure of oppoponax gum was investigated using infrared spectroscopy, high performance liquid chromatography and single-core nuclear magnetic resonance. The heat treatment behavior of gum was also evaluated by thermo gravimetric analysis (TGA) and differential scanning calorimetry (DSC). The protein content of gum was 2.1% and carbohydrate content was 82.86%. The solubility of gum at various temperatures was about 90% and the water-holding capacity was measured about 0.7 g/g. The foaming capacity of gum was 28.14% and the foaming stability was 22.235%. The amount of oil absorption capacity of oppoponax gum was 1.54 g/g. The XRD analysis of gum showed an amorphous structure with partial crystalline portions. The maximum weight loss was observed at 309.55 ° C showing high thermal stability of the gum. The surface tension of oppoponax gum solution at 5 and 10 % was 39.911 ± 0.019 and 41.671 ± 0.028, respectively. The viscosity test indicated Newtonian gum behavior of gum solution. After investigation of emulsifying properties of gum, it was observed that this gum has the ability to completely emulsify mixtures containing different amounts of oil from 20 to 50 percent. Also, emulsion containing 50 and 40% oil had high thermal stability, but it did not show good resistance to freezing. Results obtained from spectroscopy, HPLC, C and H NMR showed that oppoponax is a highly branched polymer from the arabinogalactans ltr" Keywords: Oppoponax gum, Functional properties, Emulsion, Solubility, Foaming capacity.