The cryoprotective effects of new protein cryoprotectant ，conventional cryoprotectant and conventional with new cryoprotectant in bighead carp surimi’s protein denaturation were studied during frozen storage using waterholding capacity, gel strength, folding experiment, water soluble protein and salt soluble protein as indicators. The results indicated that the new protein cryoprotectant and conventional cryoprotectant can slow down the rate of rise of surimi dehydration speed, the new protein cryoprotectant added 0.5%(w/w), the filtration rate increased speed was low; added compound cryoprotective surimi had the lowest of filtration. Added different cryoprotectant during frozen could keep higher folding test score. Added the new protein cryoprotectant and conventional cryoprotectant bighead surimi’ gel strength, breaking strength and depressions maintained good effects. Added cryoprotectant from the water soluble content could greatly inhibit freezing denaturation during frozen storage, better than conventional cryoprotectant. The results were substantially the same with water holding capacity, gelling properties and folding experiment. Trend of bighead carp surimi salt soluble protein and its gel characteristics similar trend are similar, which indicated that the protection of cryoprotectants on the salt soluble proteins ultimately contributes to maintaining the gel properties of these proteins.