Silver carp (Hypophthalmichthys molitrix) was used as a raw material. The effects of four kinds of polysaccharide (0-1%) on the structure and emulsification properties of myosin-polysaccharide complexes were determined after the addition of chitosan， ι-carrageenan， κ-carrageenan and λ-carrageenan， respectively. Ultraviolet-visible spectrophotometer， fluorescence spectrometer， Fourier infrared spectrometer， nanoparticle zetasizer and contact Angle analyzer were used to analyze the structural and functional characteristics of myosin treated by four kinds of polysaccharides. The results showed that the turbidity increased with the increase of polysaccharide content. When the polysaccharide content was 1.00%， the turbidity of myosin-polysaccharide complexes after addition of chitosan， ι-carrageenan， κ-carrageenan and λ-carrageenan increased from 0.22 to 0.30， 0.28， 0.34 and 0.40， respectively， and the surface hydrophobicity also increased. The α-helix and β-sheet of myosin interconverted with β-turn after treating with four kinds of polysaccharides. The contact angle of myosin decreased from 125.43 and 129.08 to 98.53 and 116.25， respectively， with the increase of chitosan and λ-carrageenan addition. When κ-carrageenan content was greater than 0.5%， the contact angle of myosin increased and the addition of ι-carrageenan possessed the same change trend， indicating that the macromolecules formed by myosin and polysaccharides might be rearranged to change the hydrophobic region in the interior. The emulsifying stability of myosin treated with four kinds of polysaccharides reached the peak at the content of 0.5%. Meanwhile， the emulsifying stability of myosin treated with κ-carrageenan was high compared to the others. These results indicate that proper amount of polysaccharide can improve the emulsification stability of silver carp myosin， providing a theoretical basis for the application of polysaccharide-myosin emulsions.