Abstract:Protein and gum arabic（GA）are both natural polymer compounds,which can be adsorbed on the oilwater interface and have a certain emulsifying ability.The complex can be formed by ion adsorption,Maillard reaction，structural transformation，and other functions between protein and GA.The emulsification properties of the complex are even better than that of the protein and GA alone,and the prepared emulsions have higher stability.It can be widely used in food，medicine,cosmetics，etc.In this paper,the influence of protein-GA on the emulsion stability was summarized，and the research progress on the functional emulsion with protein-GA as a stabilizer was introduced.