Freezing is a common processing method used in the production of surimi. In order to prevent quality deterioration during freezing storage,commercial cryoprotectant (4% sucrose and 4% sorbitol) is added,which introduces excessive sweetness and calorie and limits partial consumers. With low sweetness,rich probiotic function and reasonable structure,inulin is a potential cryoprotectant. Therefore,it is essential to conduct a systematic research on the freezing resistance of inulin with different degree of polymerization for surimi. The purpose of the study was to investigate the effects of inulin with different degrees of polymerization on protein denaturation and quality deterioration of surimi,and to reveal the relationship between protein biochemical properties and gel properties. In this study,frozen silver carp surimi was prepared by adding short chain inulin (degree of polymerization 2-6),natural inulin (degree of polymerization 10-23) and long chain inulin (degree of polymerization 23-46). The protein biochemical and gel’s indicators were measured during frozen storage. Furthermore partial least squares regression analysis(PLSR) was performed to analyze the relationship between protein and gel’s indicators. Results showed that,all of the inulin had anti-freezing effect on surimi. Short chain inulin had the best effect among these,and could significantly inhibit the decrease of the salt-soluble protein content,Ca2+-ATPase activity,sulfhydryl content and the increase of surface hydrophobicity (P＜0.05). Meanwhile,secondary structure,sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and gel properties (water holding capacity,gel strength and texture) of sample added with short chain inulin was the closest to those of fresh surimi. In addition,salt-soluble protein content,secondary structure,surface hydrophobicity and sulfhydryl content had sequentially decreased influence on gel qualities,which could be used as main indexes indirectly evaluating gel quality of frozen surimi. But Ca2+-ATPase activity exerted little influence. This study provided a reference for the freezing denaturation of surimi and the development of new cryoprotectant.