Effects of reaction conditions of cross-linked beet pectin and stability of protein stabilized emulsions between horse radish peroxidase (HRP) and Laccase in the aqueous phase was analyzed. Both of the results from UV-VIS spectrophotometry and Fourier transform infrared spectrum indicated that the HRP and Laccase could catalyze the beets pectin to form covalent cross-linking. The HRP reaction system was as follows: 5 mL reaction system in total contained 6 mg beet pectin, 20U HRP, 0.5% H2O2(mass fraction) and could react 2h under 35℃. The Laccase reaction system was as follows: 5 mL reaction system in total contained 6 mg beet pectin, 15U Laccase and could react 24h under 40℃. When controlled this reaction on the interface of emulsion, the results of laser diffraction granulometer showed that the character of emulsion was inconsistent under different reaction systems. Laccase system will cause layer between bovine serum albumin and whey protein isolated emulsions. The longer of reacting time, the more obvious of layers. While in HRP reaction system, it brought improvement to the stability of bovine serum albumin emulsion.