Abstract: In order to explore the gelation properties of Chinese yam soluble protein(YSP),YSP was extracted by the alkali-extraction and acid-precipitation method. Using rheometer and texture analyzer,the influence of the concentration of YSP,pH and ionic strength on the gel properties were investigated,and the mechanism were discussed. The results showed that the minimal gelation concentration of YSP was 8%(w/v). The dynamic rheological tests showed that storage modulus G' and loss modulus G″ were significantly increased,with the increasing of protein concentration,exhibiting more superior viscoelasticity. Besides,the hardness and water-holding capacity of the gel were also increased. At pH9,the storage modulus G',loss modulus G″ and hardness reached the maximum. When the NaCl concentration was more than 0.05 mol/L,the gel’s hardness was reduced. The results would help the wide application of YSP in the food industry.