The effects of pH on gel properties of L-arginineadded grass carp surimi were studied. The surimi gels were made with twostage heating method. The results showed that waterholding capacity, gel strength, textural characteristics, rheological properties and microstructure of the surimi gel were improved after adding 0.65% L-arginine，comparing to the L-argininefree test group (P<0.05). However, whiteness of the surimi gel with 0.65%L-arginine adding was significantly decreased (P<0.05).When pH of L-arginine added surimi was adjusted to 6.5, whiteness value of the surimi gel was significantly higher than that of the unadjusted groups. But waterholding capacity, gel strength, textural characteristics, rheological properties and microstructure of adjusted surimi gel were significantly lower than that of unadjusted surimi gel (P<0.05). It is indicated that L-arginine can improve the gel properties of grass carp surimi. The strong basicity of L-arginine and the interactions between L-arginine groups and surimi protein molecules is the reason for that.