Objective: To improve the gel properties of sturgeon surimi and promote the development of high-quality sturgeon surimi products. The effect of ultrasonic treatment on gel properties of sturgeon surimi was studied. Methods: In this study， the optimal conditions for the preparation of sturgeon surimi heat-induced gel (SHG) by ultrasonic treatment were obtained through response surface experiment， in which gel strength was the main evaluation index， and ultrasonic time， ultrasonic power， and NaCl mass fraction were the evaluation factors. The effects of ultrasonic treatment on the heat-induced gel properties of sturgeon surimi were evaluated by analyzing the changes in relevant parameters， such as gel strength， whiteness， water retention， water distribution， and microstructure. The structural characteristics of sturgeon surimi gel protein were analyzed by analyzing secondary structure， total sulfhydryl group (T-SH)， and surface hydrophobicity (H0). The optimal conditions of ultrasonic treatment were an ultrasonic time of 40 min， ultrasonic power of 180 W， and NaCl mass fraction 3%. The heat-induced gel strength of sturgeon surimi prepared under these conditions was the highest， reaching 657.00 g·cm. This data was generally consistent with the theoretical value predicted by the response surface model (660.40 g·cm). The results showed that ultrasonic treatment could improve the gel properties， whiteness， and water retention of SHG. In addition， ultrasonic treatment could promote the transformation of α-helix and random curling to pleated sheet and β-turning， promote the unfolding of the myofibrillar protein， reduce T-SH content， and promote the cross-linking of proteins. Conclusion: Ultrasonic treatment could improve the gel strength， texture properties， whiteness， and water retention of sturgeon surimi heat-induced gel， and promote the cross-linking of sturgeon myofibrillar proteins， which was conducive to the formation of more uniform and dense gel structure. This study provides a technical means to improve the gel properties of sturgeon surimi.