This research investigated the influence of setting temperature and time on the gel properties of glucono-δ-lactone (GDL)-induced surimi gel. The results showed that the acidification rate increased with the temperature increasing from 30 ℃ to 50 ℃. Consequently, the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel. It is indicated that protein subunits solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature. The content of total SH increased with temperature indicating the reduction of disulphide bond content. The results of SDS-PAGE revealed that the temperature has little impact on the MHC band intensity. The microstructure is compact and fine through the SEM under the condition of 30 ℃, 3.5 h.