Abstract: With the acceleration of the pace of modern life and the increase in demand for a balanced diet, fresh wet noodles are favored by more and more consumers around the world, especially in the Asian area. As a special kind of food improver, alkaline salts can significantly improve the quality and taste of noodles. The improvement effect on noodle quality can be attributed to the fact that alkaline salts could strengthen the formation of gluten network and the interaction between the various components in the noodle matrix. Thus, in order to further explore the influences of alkaline salts on the quality characteristics of fresh wet noodles, five kinds of alkaline salts (sodium carbonate, potassium carbonate, trisodium phosphate, potassium phosphate tribasic and sodium bicarbonate) were selected to study their effects on physical-chemical properties and component changes during storage of fresh wet noodles. In general, with the extension of storage time, the nutrients in noodles were consumed by microorganisms or decomposed by enzymes. Therefore, measuring the changes of protein, starch and water distribution in noodles during storage could reflect the strength of the noodle structure and the extent of damage. The changes including GMP content, free sulfhydryl and disulfide bond content, the relative proportions of protein components, starch swelling power, viscosity property of fresh wet noodles during storage were determined. The results showed that with the extension of storage time, the GMP content, disulfide bond content, and starch swelling power of the control group decreased significantly, while the changes in the experimental groups were small, and the three index values of the experimental groups were significantly higher than the control during the same storage time. The application of alkaline salts decreased the content of salt-soluble protein and gliadin and increased the proportion of alkali-soluble protein. With the prolongation of storage time, the relative proportion of salt-soluble protein in all samples increased, the content of gliadin in the control group increased, while both the proportion of alkali-soluble protein and the gliadin content of the experimental groups gradually decreased, and the content of alkali-soluble protein first decreased after a slight increase. In short, alkaline salts could strengthen the interaction between protein, starch and moisture, causing an increase in the content of gluten macromers, the disulfide bonds and the relative proportion of alkali-soluble proteins, as well as starch swelling power, peak viscosity and final viscosity. Besides, the alkali salts could also reduce the free water content in the noodles and change the distribution of water. In addition, combined with SEM observations, it was found that during storage, alkaline salts could improve the gluten network and reduce starch spillage and exposure. Meanwhile, carbonates could enhance the protein structure, while phosphates could remarkably change the cross-linking among starch. The application of alkaline salts could strengthen the interaction of the components in the noodle matrix and reduce the degree of damage during storage.