In this study， RBP gels and RBP-KGM composite gels were prepared by heat-induced method using rice bran protein and konjac glucomannan as materials. The effects of konjac glucomannan concentration on the gel properties， structural properties and microstructure of heat-induced rice bran protein gels were investigated by rheological properties， Fourier transform infrared spectroscopy， fluorescence spectroscopy and scanning electron microscopy images. The results showed that when the total composite gel concentration was 6%， the apparent viscosity of the composite gel increased with the increasing of KGM concentration. When the concentration of konjac glucomannan was exceed 20%， the storage modulus G' was always exceed than the loss modulus G''， which showed viscoelastic behavior and the strain value γmax also decreased from 0.099% to 0.015%， the strain hardening degree of the gel increased， and the composite gels transformed from sol to a pure elastic solid. Fluorescence spectroscopy showed that konjac glucomannan had a static quenching effect on rice bran protein， and the thermodynamic parameters were ?驻G<0， ?驻H>0， ?驻S>0， and the interaction mode of the composite gel was dominated by hydrophobic interaction. When the concentration of konjac glucomannan increased from 0.00% to 33.30%， the hydrogen bond and hydrophobic interaction increased from (2.16±0.14)%， (4.13±0.14)% to (2.63±0.10)%， (6.82±0.07)%， respectively. The initial decomposition temperature was increased to 359.15 ℃， the relative crystallinity index was (50.00±1.00)%， and the T2 relaxation time in the composite gel was the shortest and the fixed water content was high. The microstructure further suggests that the addition of konjac glucomannan can enhance the intermolecular interaction， make the composite gels deeply aggregate， and form a tightly packed complex gel network. This study provided a theoretical basis for the preparation and application of RBP-KGM composite gels， and provided a reference for the deep processing of rice bran and the industrial application of RBP.