The myofibrillar protein （MP） were mixed with carrageenan， konjac gum and starch respectively to form composite in this paper. Tea polyphenols （TP） with 0.00， 0.01%， 0.05%， 0.10%， 0.50， 1.00% were added to the composites， respectively. This paper was to study the effects of TP on the emulsifying and textural properties of MP-polysaccharide composite. The results showed that all gel composites had the minimum surface hydrophobicity with the 0.10% concentration of TP， and MP- Konjac gum group appeared the lowest value of 0.39 μg， this illustrated that the surface hydrophobic groups of the gel were exposed in the least amount. The emulsifying activity of gels raised with the increase of TP under 0.10% concentration， followed by a decrease（P<0.05） with the adding of TP continually. At all levels of tea polyphenols （except the addition amount of tea polyphenols was 1.00%）， MP-starch group presented the best emulsifying capacity within all samples. Meanwhile， the MP- Carrageenan group had the best emulsifying stability. MP-Carrageenan group expressed compact and uniform distributed structure， suggested that carrageenan could improve the texture of gels with or without TP. In conclusion， the concentration of tea polyphenols and type of polysaccharide could both influence the emulsifying and textural properties of mutton myofibrillar protein. Low concentration of TP（under 0.10%） and carrageenan contribute to improve the emulsifying and textural properties of composite system.