Abstract: Fenton oxidation system( 10 μmol / L Fe Cl_3,100 μmol/L VCand 1 mmol / L H_2O_2) of myofibrillar protein was established and gallic acid( 10,50,100,150 μmol / g) was added as antioxidant. The surface hydrophobicity,tryptophan intensity,gel strength,water-holding capacity,whiteness,rheological properties and microstructure of myofibrillar protein were investigated to illuminate the antioxidant effect of gallic acid and its effect on protein structure and gel properties. With the increase of gallic acid concentration,surface hydrophobicity was increased gradually,gel strength and water-holding capacity were decreased,whiteness of gel was increased slightly and microstructure was destroyed. Tryptophan fluorescence intensity was increased with the increasing of gallic acid concentration,but showed slightly lower at 150 μmol / g. At higher concentrations( 50,100,150 μmol / g),the typical characteristics of rheological properties were lost. In conclusion,low concentrations of gallic acid showed antioxidant activity and had slight effect on the structure and gel properties,but high levels of gallic acid had damage effect on the protein gel properties.