Abstract: In this study, unrinsed sturgeon surimi was used as the research object to explore the effect of different addition (0, 1%, 2%, 3%, 4%) of gluconolactone (GDL) on the surimi gel characteristics after low-temperature cross-linking for 24 h, combined with chemical force and SDS-PAGE gel electrophoresis to analyze the relevant mechanism of action. The results showed that compared with the control group, GDL could improve the whiteness and water holding capacity of surimi gel; after adding GDL, the gel strength, hardness, chewiness and adhesive gradually increased with the increase of the addition amount and reached the maximum when the addition amount was 3%. The intermolecular hydrogen bond and ionic bond of surimi gel protein decreased, and the hydrophobic interaction increased firstly and then decreased slightly. The results of SDS-PAGE gel electrophoresis showed that the MHC bands gradually weakened with the increase of GDL addition, indicating that the addition of GDL increased the cross-linking of MHC, thereby improving the gel properties. Comprehensive analysis showed that the addition of GDL could improve the gel characteristics of unrinsed sturgeon surimi, and when the addition amount was 3%, better quality surimi gel could be obtained.