Abstract: To improve the water solubility of Badam kernel protein (BKP) and expand its application scope, this study prepared BKP-L-arginine (L-Arg)/L-lysine (L-Lys) mixed emulsions by introducing L-Arg and L-Lys into BKP, respectively. Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, ultraviolet spectroscopy, and other analytical techniques were employed to characterize the structural and physicochemical properties of the mixed emulsions. The results demonstrated that L-Arg/L-Lys primarily enhanced the water solubility of BKP by elevating the pH of the BKP solution. Compared with the pH-adjustment treatment group (control group), the L-Arg treatment group and L-Lys treatment group significantly improved the water solubility of BKP. Specifically, the L-Arg treatment and L-Lys treatment increased the water solubility of BKP from 67.83% in the control group to 83.57% and 81.77%, respectively (P<0.05). Furthermore, the introduction of L-Arg and L-Lys also significantly improved the emulsifying activity index (EAI) and emulsifying stability index (ESI) of BKP, compared with the control group, the L-Arg and L-Lys treatments increased EAI by approximately 64.13 m²/g and 57.24 m²/g, respectively (P<0.05), and increased ESI by 37.00% and 29.02%, respectively (P<0.05). Modification with L-Arg and L-Lys can effectively overcome the inherent water solubility limitation of BKP and confer better emulsifying capacity to it. Owing to its excellent water solubility and emulsifying properties, the modified BKP is anticipated to serve as a high-performance natural protein additive, finding widespread application in emulsion-type food systems such as beverages, sauces, and dairy products, thus possessing broad application prospects.