The effect of different concentrations of soy protein isolate (SPI) and konjak gum (KG) on the gel properties of bighead, Aristichthy nobilis, surimi was investigated. The results showed the addition of SPI or KG could enhance the hardness, elasticity, gel strength and water-holding ability of bighead surimi gels, and the higher the concentration, the more effective; but on the other hand, these two substances could decrease the whiteness of the product. SDS-polyacrylamide gel electrophoresis indicated that SPI could enhance the intensity of myosin heavy chain (MHC) of bighead surimi gels while KG had no effect on it. Scanning electron microscopy indicated the addition of SPI and KG could make bighead surimi form firm and uniform gel network.