The physicochemical， gel and structural properties of curdlan on myofibrillar protein were studied by adding different proportions of curdlan (1%-5%， based on the concentration of MP) to pork MP. The results showed that 1%-4% of curdlan can notonly significantly improve the emulsification properties and stability of myofibrillar protein， but also increase the gel strength and water holding capacity of myofibrillar protein and promote the gel structure. However， 5% of curdlan would reduce the gel strength， weaken the water holding capacity of myofibrillar protein， hinder the formation of the stable gel structure and adversely affect the characteristics of the myofibrillar protein gel.