The effect of dextran(7 000 u) on the digestive properties of surimi gel was investigated using grass carp (Ctenopharyngodon idellus) and dextran as an antifreeze agent. An in vitro digestion model was used to simulate the gastrointestinal digestion process and to study the changes in digestibility， hydrolysis， free amino acids， digestion product structure and advanced glycation end-products (AGEs) of surimi gels at different digestion stages， to analyze the effects of dextran addition on the digestive properties of surimi gels， and to identify the dextranization sites by glycomics. The results showed that the digestibility of surimi gel was (69.56 ± 0.59)% and the degree of hydrolysis was (1.91 ± 1.27)% at the end of simulated digestion， that the digestion of surimi gel occurred mainly in the small intestine stage， and that the addition of dextran did not affect the digestibility of surimi gel. The relative content of α-helical results of proteins in the gel of minced fish after digestion decreased by 28.55% and the relative content of β-folded structures increased by 41.04%. In the surimi gel with dextran added， there were substantially less AGEs formed after digestion than in the CA group (P < 0.05). The main sites of action of dextran involved in the glycosylation reaction of surimi gel were A0A3N0Y8X2 (N698， N699) and A0A3N0Z907， and there were a total of 122 N-glycosylation sites， 69 N-glycosylated proteins， 70 N-glycosylated peptides (N74) identified in the LC-MS/MS mass spectrometry.