Abstract: β-1,3/α-1, 3-glucan (Salecan) is a novel water-soluble β-glucan, which has been approved as a new food raw material in 2021. Compared with β-glucans, β-1,3/α-1, 3-glucans have better water solubility and safety. It is of great significance to fully understand the physicochemical properties and activity ofβ-1,3/α-1, 3-glucans for their application in the food industry. In this study, the rheology, thermal stability, emulsification and antibacterial activity of the composite were tested. The results show that the viscosity decreases with the increase of temperature and increases with the increase of percentage content, and pH value has little effect on it. The thermal stability test results show that the absorbance increases with the increase of temperature below 50 ℃, and the maximum absorbance is at 50 ℃. The emulsification effect is good in the range of 0.8%-1.0% and weak acidic conditions. The antibacterial effect is not obvious determined by the inhibition zone. In the future, it can be used in food processing, which plays an important role in improving the sensory properties of food and regulating the cohesion, elasticity, hardness and gel properties of food ingredients.