We investigated effect of reaction time and ratio （protein and dextran weight ratio） of glycosylation on gel properties of surimi from silver carp by texture analyzer and scanning electron microscope. The results showed that pH value， absorptions of 420 nm and 294 nm of surimi gel without dextran had no significant change during heating（P>0.05）. However， the pH value of surimi gel with dextran were decreased significantly（P<0.05）， and absorptions of 420 nm and 294 nm of surimi gel with dextran were increased gradually. This indicated that there were glycosylation between dextran and surimi proteins during 40 ℃ heating， and the degree of glycosylation was increased with the dextran ratio increase. In the first 4 h heating， gel strength and network density of surimi gel without dextran was higher than that of surimi gels with dextran. And gel strength and network density of surimi gel without dextran declined significantly with the heating time increasing（P<0.05）， but both that properties of surimi gel with dextran had no significantly change（P>0.05）. Moreover， with degree of glycosylation increase， gel properties of surimi gels were decrease. Therefore， glycosylation occurred when adding dextran to surimi during heating. And glycosylation between dextran and surimi proteins decreased the gel properties of surimi gel from silver carp， but it increased the heat stability of surimi gel during heating processing.