In this study， the effect of GMS on the adhesion of cooked noodles were investigated by using RVA， rheology， disulfide bond content determination， FTIR， microstructure analysis and other means. Results showed that， with the addition of GMS， the adhesion of noodles could be significantly improved， the disulfide bond content and α-helix structure were increased （P < 0.05）， the dough gluten network structure were improved， the swelling of starch granules and the rupture of starch granules under high temperature were inhibited， thereby the surface viscosity and water absorption of the cooked noodles were reduced （P < 0.05）， the hardness of the cooked noodles were increased， the adhesion between the noodles were inhibited.