Abstract: The effects of potato starches (0%、1%、2%、3%、4%) on the functional properties of common carp myofibrillar protein were studied.Turbidity, emulsifying propertity of myofibrillar protein and hardness, springiness, whiteness, water-holding capacity myofibrillar protein gelation were evaluated.Results indicated under the same temperature, turbidity increased with the potato starches content increased from 1% to 4% .Under the same potato starches content, turbidity increased with the temperature increased.EAI and ESI of MPI increased then decreased and increased again as the increased of potato starches content.EAI and ESI reached maximum 25.66m 2/g and 90.67% by adding 2% potato starches and 1% potato starches.Under the same temperature, starch-protein composite gels hardness and springiness increased as the potato starches increased.Under the conditions of 80℃, hardness and springiness of adding 4% potato starch samples were increased 65.85%, 20.85% compared with the control group, and the effect was significantly (p<0.05) .As the potato starches increased, the water-holding capacity of gel increased (p<0.05) .And the maximum increase was 18.75%, while whiteness of gel decreased.Therefore, adding potato starch could improve the functional properties of myofibrillar protein.