Abstract: This work investigated how the content of Konjac glucomannan (KGM) (0.5%~5.0%) affects the structure and gel properties of peanut protein, with the aim of elucidating the underlying mechanisms. Results from texture analysis, microscopic analysis, surface hydrophobicity analysis, and thiol content measurement show that as KGM content increases, peaut protein gel hardness increases significantly (by 16.42% at 5% KGM content compared to the control group), and the microstructure becomes finer and denser. Furthermore, protein surface hydrophobicity increases sharply (by 194.01% at 5% KGM content), and thiol content decreases. At 4% KGM content, the maximum fluorescence emission wavelength shows a significant red shift, suggesting that protein chains are more likely to extend.These changes revealed the molecular mechanism by which KGM promoting functional group aggregation and subunit structural changed of peanut protein to optimize gel properties. This provides a theoretical basis for developing low - fat functional foods.