Abstract: To explore physicochemical properties of ultra- high pressure ( UHP) gelatin.The basic physicochemical properties, amino acid composition, gelation /melting temperature, viscosity characteristics and spectral characteristics were analyzed.Results indicated that the moisture, ash content, pH and gel strength index of ultrahigh pressure gelatin reached A grade of edible gelatin standard, the transparency and color were much better than commodity gelatin.The content of proline and hydroxyproline of ultra-high pressure gelatin were significantly higher than commodity gelatin.Rheological analysis showed that ultrahigh pressure gelatin had a higher gel and melting temperature, viscosity had high stability to heat and low susceptibility to shear rate.Ultraviolet absorption spectrum and infrared spectroscopy analysis further confirmed that UPH gelatin had the characteristics of collagenic protein, but structural integrity of UHP gelatin was worse than commodity gelatin, which was conducive to structural rearrangement of gelatin in the process of gelation, and thus enhanced gelatin gelling properties.