Abstract: This study investigated the effects of non-covalent modification of polysaccharides with different charge density on the emulsifying properties of myofibrillar proteins (MP). Carboxymethyl Cellulose (CMC) with degree of substitution values of 0.7, 0.9, and 1.2 (correspond to low, medium, and high charge density) was selected to construct protein-polysaccharide complexes with salt-free MP. The emulsification behavior, rheological characteristics, and stability of CMC-modified MP emulsions were systematically investigated. Results indicated that CMC significantly enhanced the emulsifying activity of MP (P<0.05), with an emulsion activity index reaching 188.53%, representing a 3.83-fold increase. Furthermore, CMC also induced emulsion droplets to exhibit reduced size and narrower distribution. Rheological analysis revealed that high charge density CMC enhanced the elastic and strain-resistant properties of the emulsions. Meanwhile, it strengthened emulsion stability by increasing the apparent viscosity and critical strain levels while inhibiting protein aggregation. This study offers a scientific approach to enhancing the emulsifying properties of MP in low-sodium systems. This approach lays a foundation for the development of low-salt emulsion-based meat products and promoting the application of polysaccharides in novel low-salt meat formulations.