Myofibrillar proteins were prepared and stored at 25℃ and 4℃. The effects of alkaline protease on the degradation and gel properties of myofibrillar protein were studied using the degradation rate,sulfhydryl content,surface hydrophobicity,Ca2+ATPase activity and gel properties as indexes. For the myofibrillar proteins with alkaline protease,the degradation rate increased with prolonging storage time at different temperatures. The surface hydrophobicity,Ca2+ATPase activity,contents of total and active sulfhydryl groups increased followed by a decrease,and reached the maximum under the conditions of 25℃ and 2.0 h,or 4℃ and 2.5 h. In addition,the Ca2+ATPase activity reached the maximum at 0.5 h. As the storage time prolonged,the waterholding capacity and gel strength decreased,and the whiteness decreased followed by an increase. The SEM showed that the protease destroyed the threedimensional network structure of the gel to an extent.