Differential scanning calorimetry, laser particle size distribution instrument and other instrumental analysis methods were used to study the stability of sheep liver protein, as well as effects of NaCl content (0.0%, 1.8%, 3.6%) on sheep liver protein. Emulsifying & foaming properties, molecular weight distribution and surface hydrophobicity were evaluated. Results showed that with the increase of NaCl content, the surface hydrophobicity of water soluble liver proteins (WSLP) and salt soluble liver proteins (SSLP) also increased; the denaturation temperature of SSLP was 87.9 ℃, higher than that of WSLP (74.4 ℃), showing that SSLP had better thermal stability; and the particle size distribution of WSLP was narrower, and the absolute value of potential was less than SSLP; WSLP and SSLP both showed good emulsification performance and foam stability. The increase of NaCl content reduced the emulsification performance of WSLP, but had no obvious effects on the emulsification performance of SSLP. Adding 1.8% NaCl could increase the foaming ability of WSLP and SSLP without affecting their foaming stability. While a further increase in NaCl content (3.6%) would reduce the foaming ability and foaming stability.