Abstract: Corn starch,konjac gum and soybean protein isolate were important food additives,all of which own the factions of thickening and water holding. Their effects on water holding capacity of chicken meatball were studied to provide a reference for the processing. To optimize the best ratio,corn starch,konjac gum and soybean protein isolate were used as the factors and expressible moisture was used as the response value,minimum expressible moisture was chosen to be the target,then a predictive polynomial quadratic model was set up by means of central composite design. The results showed that corn starch,konjac gum and soybean protein isolate had a significant impact on the expressible moisture of chicken meat balls(p<0.01). The best ratio of additives were corn starch 14.9%,konjac gum 2.1% and soybean protein isolate 2.3%,the expressible moisture was 15.08%.