Abstract:In this study，salted eggs were processed by vacuum decompression intelligent salting equipment at room temperature.The physical and chemical properties of thick and thin egg white proteins were determined by nuclear magnetic resonance，fluorescence，Kjeldahl nitrogen determination，gel electrophoresis，and other analyses.The egg white index of fresh duck eggs decreased significantly after pickling.Thick protein had less free water content and more bound water content than thin protein.Compared with the egg whites of fresh duck eggs，the surface hydrophobicity of thick and thin proteins increased，while the total sulfhydryl and free sulfhydryl groups decreased significantly.The α-helix and β-folding of both thick and thin proteins decreased，but the β-rotation and irregular crimp increased.The thin protein structure was disordered in contrast to the orderl thick protein structure.Gel electrophoresis showed that there was no protein type change in egg white during pickling.In summary，in the process of pickling salted eggs in vacuum at room temperature，the spatial structures of thick protein and thin protein changed.The molecular structure of proteins expanded，but the total amount and type of protein did not change significantly.