The changes of whiteness， gel strength， water holding capacity， texture characteristics， storage modulus （G'）， chemical force， protein secondary structure and microstructure of surimi from silver carp were analyzed under different starch concentration， in order to study the effects of native cassava starch， hydroxypropylated starch， acetylated distarch phosphate and acetate starch on the gel properties and protein conformation of surimi. The results showed that starch could significantly improve the water holding capacity of surimi gel. 1% of additive content could improve the whiteness， gel strength， hardness and chewiness of surimi gel， and the improvement effect was the best for hydroxypropylated starch. Rheological properties showed that starch played an inactive filler role in surimi products. A small amount of starch could hinder the formation of hydrogen bond， promote hydrophobic interaction and ion bond formation， and induce conformation transition of surimi protein from a-helix to β-fold structure. A more compact surimi gel network structure could be obtained when four kinds of starch were added to 1%. However， hydroxypropylated starch made the size and distribution of pores in the surimi gel network more uniform. Therefore， 1% hydroxypropylated starch can be used to improve the gel quality of silver carp surimi.