Abstract:The influences of curdlan-carrageenan complex and curdlan-xanthan complex with different mixing ratio （1∶9，3∶7，5∶5，7∶3 and 9∶1，mass ratio）on the emulsifying properties and gelling properties of myofibrillar protein（MP）was investigated.The emulsifying activity index（EAI）and emulsifying stability index（ESI）of the composite MP sols，as well as water holding capacity （WHC），texture properties，whiteness and microstructure of the composite MP gels were determined.The results showed that the EAI and ESI of composite MP sols，the WHC，hardness and springiness of composite MP gels were significantly increased with the addition of curdlan-carrageenan complex and curdlan-xanthan complex （P<0.05）.Among these samples，the curdlan-carrageenan complex showed the highest improvement（P<0.05）.Moreover，the whiteness of MP gels showed no obvious changes when curdlan-carrageenan complex incorporated （P>0.05）.However，the addition of curdlan-xanthan complex could significantly decrease the whiteness of MP gels （P<0.05）.In addition，the curdlan-carrageenan complex and curdlan-xanthan complex could significantly improve the composite gel microstructure，which led to the smaller gel holes and more compact and uniform network.In a word，curdlan and carrageenan mixed with 7 ∶3（mass ratio）mixing ratio showed the optimal enhance effect on the emulsifying properties and gelling properties of MP.