Selecting soy protein isolate( SPI),wheat gluten( WG) as control groups,effects of protein isolate of flaxseedmeal( FPI) on the gel property,color property and water-holding capacity of surimi seafood were studied.The optimal formulation of FPI,flaxseed gel( FG),kappa-carrageenan( KCG) in surimi seafood was investigated by response surface methodology( RSM). The results showed that the gel strength of surimi seafood increased with adding FPI. At the formula of adding 11. 01% FPI,0. 34% FG and 0. 30% KCG,the gel strength of surimi seafood reached 4935. 03 g·mm,which was 1. 57 times more than that with no additive.