In order to improve the problem of low quality in unwashed surimi gels, this study prepared soybean protein isolate-inulin (SPI-inulin) conjugates using ultrasonic-assisted treatment and investigated their potential applications in unwashed surimi. The results demonstrated that sodium dodecyl sulfate-polyacrylamide gel electrophoresis and fourier transform infrared analysis confirmed the formation of SPI-inulin conjugates. The addition of inulin loosened the structure of SPI. Compared to the unwashed surimi control, the addition of SPI-inulin conjugates significantly improved gel strength, water holding capacity and texture properties (P <
0.05), reduced the free water molecules in the gel matrix, and effectively filled the pores of the surimi gel network when 0.8 % SPI-inulin conjugates were added. In conclusion, the addition of SPI-inulin conjugates represented an effective strategy to enhance the performance of unwashed surimi gels, providing a novel approach for the development of new types of unwashed surimi.