Abstract: In this paper, the effects of curdlan-konjac gum complex on the gel properties of surimi were studied. The curdlan and konjac gum were mixed in different proportions (3:7, 5:5, 7:3, 9:1) and added to surimi. The complex gel changes were determined by breaking force, breaking distance, whiteness, water holding capacity, thermal stability and microstructure as indexes.The results showed that, the two kinds of rubber compounding was not conducive to the formation of surimi gel, the breaking force, breaking distance decreased, when the system was added to the gel concentration of 2%, the breaking force and breaking distance reached maximums, then decreased with the increasing proportion of konjac gum. The decreasing of water and whiteness was similar to that of gel strength, which decreased from 92.4% to 87.7% and 63.5 to 58.3, respectively. Rheology and scanning electron microscopy showed that the protein network structure was weakened. However, with the increasing of the proportion of curdlan in the compound gels, the characteristics were gradually optimized, but still weaker than only 2% of curdlan. Therefore, it was obtained that the combination of curdlan and konjac gum did not play a good role in improving the gel characteristics after the high-temperature processing of the surimi. It was an antagonistic effect. However, the appropriate addition of konjac gum for cost reduction had some significance.