The cryoprotective effects of new protein cryoprotectant ,conventional cryoprotectant and conventional with new cryoprotectant in bighead 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 adding 0.5%(w/w), the filtration rate increase speed is low; Adding Compound antifreeze surimi with the lowest of filtration. Add different cryoprotectant during frozen can keep higher folding test score. The new protein cryoprotectant and conventional cryoprotectant bighead surimi gel strength, breaking strength and depressions both to maintain good effect. Add cryoprotectant from the water-soluble content can 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, indicating that the protection of cryoprotectants on the salt-soluble proteins ultimately contribute to maintaining the gel properties of these proteins.