The effects of soybean protein isolation(SPI),gluten powder(GP) and whey protein concentration(WPC) on the qualities of surimi were investigated by texture analysis,color analysis and sensory evaluation.The results indicated that the addition of three kinds of non-muscle proteins increased the breaking force,gel strength,moisture holding and sensory,while it displayed opposite changes in deformation and whiteness.The optimum recipe(9.7% SPI、9.9% GP、7.6% WPC) was determined by surface response methodology(RSM),and the actual gel strength was(3 855.012±260.682)g·mm under this condition.