In this study， sodium pyrophosphate (SPP) was used to modify Chinese soft-shelled turtle gelatin (CTG). The effects of phosphorylation modification on color， gel properties， rheological properties， structure and Pickering emulsion stability of CTG were studied. The results showed that phosphorylation significantly reduced the brightness of CTG and made it more yellow. Modification with low concentration of SPP (40∶1) improved the gel properties of CTG， but had no significant effect on its rheological properties. The gel strength was increased to 252 g and the gelling time was reduced to 96 s. With the increase of SPP concentration， the gel strength， viscosity， gelling and melting temperature of CTG decreased to 196 g， 25 mPa·s， 18.6 ℃ and 27.5 ℃， respectively. But its shear resistance increased. The structural analysis showed that SPP modification made phosphate group covalently bind with CTG， increased the molecular weight of CTG， changed the content of α and β chains， secondary as well as tertiary structures of CTG. The microstructure revealed the change in gel network of CTG after modification. SPP modification improved the emulsifying properties of CTG， reduced the droplet size of Pickering emulsion stabilized by CTG， and made it show a better droplet state. The emulsion stabilized by CTG/40∶2 had the smallest droplet， which decreased to (4.13±2.47) μm. While the emulsion stabilized by CTG/40∶6 had better creaming and droplet stability， its stratification began on day 5， and it had lowest CI value of 11.2% after 28 days of storage. This study can provide theoretical and technical reference for the development of new aquatic food gelatin with excellent properties.