目的 研究不同钠离子强度下pH值对羊肉肌原纤维蛋白乳化性能的影响，为低盐肉制品的研发提供理论参考。方法 将羊肉肌原纤维蛋白与植物油混合匀浆得到乳状液，研究高钠(0.6 mol/L NaCl)与低钠(0.3 mol/L NaCl)条件下pH值对羊肉肌原纤维蛋白的乳化活性、乳化稳定性、分层指数、粘度、微观结构、粒径、Zeta电位等指标的影响。结果 在高钠和低钠条件下，随着pH值的升高，肌原纤维蛋白乳状液的乳化活性指数、粘度均呈先减小后增大的趋势(P<0.05);乳化稳定性指数、分层指数、Zeta电位等指标分析结果显示，随着pH值的升高，乳状液体系的稳定性均显著增加(P<0.05);表观指标、微观结构和粒径分布分析结果显示，在低钠条件下(pH值为8.0)肌原纤维蛋白乳状液的乳化状态与高钠条件下pH值为7.0~8.0时最为接近。结论 可在低钠条件下选择较高的pH值，以提高羊肉肌原纤维蛋白的乳化性能。

The work aims to study the effects of pH on emulsifying properties of lamb myofibrillar protein under different sodium concentration to provide theoretical reference for the research and development of low-salt meat products. The lamb myofibrillar protein was mixed with vegetable oil evenly to obtain the emulsion. The effects of pH on emulsifying activity index, emulsifying stability index, creaming index, viscosity, microstructure, particle size and Zeta potential of lamb myofibrillar protein were studied under high sodium concentration (0.6 mol/L NaCl) and low sodium concentration (0.3 mol/L NaCl) conditions. The emulsifying activity index and viscosity of myofibrillar protein emulsion firstly decreased and then increased with the increase of pH (P<0.05) under both high and low sodium concentration conditions. From the analysis on emulsifying stability index, creaming index and Zeta potential, the stability of emulsion system increased significantly with the increase of pH (P<0.05). From the analysis results of apparent index, microstructure and particle size distribution, the emulsification state of myofibrillar protein emulsion under low sodium concentration condition (pH=8.0) was similar to that under high sodium concentration condition (pH=7.0~8.0). A higher pH can be selected under the low sodium concentration condition to improve the emulsifying properties of lamb myofibrillar protein.