Objective： The effects of different amounts of konjac gum on the gel properties of Salted Duck Egg White （SDEW） were studied and the mechanism was discussed. Methods： The effects of konjac gum addition on the texture （TPA）， water holding capacity， physical appearance and microstructure of SDEW gel were determined by texture analysis， color difference analysis and microstructure analysis. The mechanism of the interaction between konjac gum and SDEW to change the gel properties of SDEW was discussed combined with the changes of surface hydrophobicity and thiol content of SDEW. Result： The gel texture， water holding capacity， color difference brightness and microstructure of SDEW showed significant improvement with the addition of konjac gum. Compared with the control， when the addition range of konjac gum reached 0.6%-1.0%， the hardness of SDEW gel was significantly different from that of konjac gum （P<0.05）， and the optimal gel hardness increased by 16.42%. The hydraulic power increased from 67.97% to 85.73%， the chromatic aberration brightness value increased， the yellowness value and the redness value decreased slightly， and the surface microstructure gradually changed from loose porous to smooth and uniform. After adding konjac gum， the surface hydrophobicity of SDEW increased by 111.11%， the surface sulfhydryl content increased from 11.34% to 62.64%， and the total sulfhydryl content decreased from 129.69% to 72.50%. Conclusion： When the content of konjac gum is added in the range of 0.6%-1.0%， which can interact with SDEW and significantly improve the gel properties of SDEW.