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BACKGROUND: Protein–polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the gel properties and microstructural changes of whey protein isolate (WPI) high acyl gellan gum (HG). RESULTS: The results showed that the pH had a strong effect on the gel hardness, water‐holding capacity (WHC), free sulfhydryl groups (‐SH), and other properties of the composite gel. The hardness reached a maximum level of 282.50 g and the best WHC was 98.33% at pH 7, indicating that a suitable pH could promote this cross‐linking between the WPI and HG molecules. The rheological analysis demonstrated that the pH affected the gel formation time. Meanwhile, the gel formation time reached a maximum at pH 7, and the gel's storage modulus G′ value was the largest in the final state. Fourier transform infrared spectroscopy (FTIR) results showed that pH affected the interaction between WPI and HG. Scanning electron microscopy (SEM) analysis also indicated that the composite gel formed a three‐dimensional network structure at pH 7–9. CONCLUSION: These results could broaden the application of protein‐polysaccharide gels in food and delivery systems. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]