研究脂肪类型对乳化层中蛋白膜形成的影响，包括对乳化液乳化特性、微粒大小、Zeta电位以及脂肪微粒吸收蛋白量等测定。结果表明，乳化液乳化活性表现为背膘组>黄油组>豆油组，而乳化稳定性则是黄油组>背膘组>豆油组。背膘组的微粒大小显著较小，而乳化体系破坏后得到的背膘脂肪微粒显著大于另外2组。从Zeta电位值看出肌肉蛋白溶液的稳定性要高于原乳化液。此外，黄油组中表面吸收蛋白总量和单位界面膜吸收蛋白量均高于另外2组。总之，肌肉蛋白质可以较好地乳化背膘和黄油改善乳化液的乳化活性并且提高乳化稳定性，而乳化体系破坏后，黄油可以提高脂肪吸收蛋白量，由此得出黄油可以有效地形成蛋白膜，有利于提高乳化液的稳定性。

The effects of different lipids on the formation of protein membrane in the emulsion layer were studied. The emulsifying properties, particle size, Zeta potential and lipid particles absorption amount of protein were tsted. The results showed that the emulsifying activity of the emulsion showed the backfat group>butter group>soybean oil group. While the emulsion stability showed the butter group>the backfat group>the soybean oil group . The droplet size of the backfat group in the emulsion was significantly smaller. But the backfat particles obtained after the destruction of the emulsified system were significantly larger than the other two groups. From the Zeta potential value, the stability of muscle protein solution was higher than the original emulsion. The absorption amount of protein (ΓT) on the lipid particles surface and unit interface membrane absorption amount of protein (Γs) in the butter group were higher than other groups. In short, the muscle protein could better emulsify backfat to improve the emulsifying activity and emulsify butter to increase emulsion stability of the emulsion. After emulsification system damaged, butter could increase ΓT and Γs. So butter can effectively form protein membrane which was helpful in improving the stability of emulsion.