Abstract: This paper was researched in the study on gel of Gellan gum properties to silver carp surimi-protein soybean products.And initially identified the content of improver Gellan gum,Ca2+ and Sodium citrate.Result showed that adding Gellan gum in surimi-protein soybean composite products contributes to enhancing the gel property,the gel strength is significantly enhanced,accompanied by the increase water-holding capacity and the increase of folding performance.The content of Ca2+,sodium citrates have great influence to the effectiveness of Gellan gum.This research identified when the ratio among surimi-soybean protein-sweet potato starch equal to 85g:5g:10g,the content of Gellan gum is 0.2g,the content of CaCl2 is 0.0579g,and the content of sodium citrates is 0.60g,in such conditions,the gel property is best.

Key words: surimi-protein soybean-water composite products, Gellan gum, Ca~(2+), sodium citrates, water-holding capacity, folding performance, gel strength