Abstract: The inulin was added to the phosphorylated myofibrillar protein in Mantis shrimp,and the effects of different amounts on the emulsification,physicochemical properties and gel properties were studied. When inulin concentration was 1.0%,the emulsifying activity of myofibrillar protein was the minimum 11.526 m²/g;when inulin concentration was 0.6%,the emulsifying stability was the minimum 35.32%;the addition of inulin made the surface hydrophobicity of the protein decrease gradually. When the addition ranged from 0 to 1.0%,the turbidity of the protein increased and then decreased with the increasing of concentration;the foaming and foam stability of protein increased first and then decreased with the increasing of inulin concentration;the water retention of gel decreased first and then increased with the increasing of concentration. When the inulin content was 0.8%,the gel hardness and elasticity of gel were the largest;the whiteness of the gel was not affected by inulin;as could be seen from the DSC scan curve,when the amount ranged from 0% to 1.0%,with the increasing of inulin concentration,the protein structure was becoming more and more stable. The results of this study provided a theoretical and practical basis for further studies on the application of inulin in the MP phosphorylation of Mantis shrimp.