Abstract:Proteins were extracted from the six main varieties of Juglans sigillata grown in Yunnan using the alkali-soluble acid sinking method.The effects of NaCl concentration，sucrose concentration，pH，vegetable oil species，oil-phase volume，homogenization speed，and water bath temperature on the emulsification and emulsification stability of Juglans sigillata proteins were studied.The results showed that lower NaCl and sucrose concentrations resulted in the better emulsification and greater stability of the proteins.A pH close to the isoelectric point resulted in the worst emulsification of the proteins，and the emulsification stability increased with increasing pH.The same vegetable oil had different emulsifying effects on proteins from different varieties of Yunnan Juglans sigillata.Moreover，different vegetable oils had different emulsifying effects onproteins from the same variety of Juglans sigillata.A higher oil-phase volume resulted in better emulsification and greater stability of the proteins，and the optimal homogenization speed was 10 000 r/min.There was little difference between the emulsification and stability of the proteins.The emulsification stability of the proteins was greatest when the water bath temperature was 80℃.