Myofibrillar protein is the key protein affecting the quality of surimi products.Scanning electron microscopy and SDSPAGE was used to investigate the effects of angelica powers and its extracts on the microstructure of snakehead myofibrillar protein and its mechanism.The results showed that myofibrillar protein structure was more compact.Adding a small quantity of angelica powder facilitated the formation of 3D network structure.The quality of surimi products was improved to some extent.However,the myofibrillar protein structure was loose when the massive angelica was added into the surimi,indicating that the protein network structure was destroyed.The total relative content of αhelix and βturn contain in myofibrillar protein increased first and then decreased,while the total relative content of βturn and random coil determined by both fourier transform infrared spectroscopy and circular dichroism decreased first and then increased.It will provide a theoretical basis for the exploration of new upmarket surimi products with nutrition and health care function.