The　effects　of　lipid　type　and　content　on　gel　and　digestion　properties　of　myofibrillar　proteins　(MPs)　were　studied.　The　MPs　sol　was　combined　with　three　types　of　lipid　(peanut　oil,　sunflower　oil,　and　lard)　with　different　contents　(0.5-2%)　to　obtain　composite　gels.　As　for　whiteness,　no　differ　was　observed　in　composite　gels　without　or　with　lipid　addition.　The　water　holding　capacity　and　hardness　of　composite　gels　with　lipid　addition　increased.　Moreover,　fourier　transform　infrared　spectra　(FTIR)　demonstrated　composite　gels　with　1%　emulsion　addition　exhibited　the　highest　beta-sheet　content.　The　confocal　laser　scanning　microscope　(CLSM)　revealed　that　networks　of　composite　gels　with　1%　emulsion　addition　possessed　more　densely　compared　to　control　group.　During　the　in　vitro　digestion,　high　performance　liquid　chromatography　(HPLC)　results　showed　the　peptide　(＞10　kDa)　contents　of　composite　gels　with　lipid　addition　were　lower　than　that　of　control　group　under　the　simulated　gastric　phase.　Moreover,　the　2-5　kDa　polypeptide　content　of　composite　gels　with　lipid　addition　was　higher　than　that　in　observed　in　control　group　under　intestinal　phase.　The　results　illustrated　the　gel　and　in　vitro　digestion　mechanism　of　composite　gels　with　lipid　addition,　which　can　be　valuable　for　the　fabrication　of　functional　surimi　products.