Abstract: In order to study the changes of chemical properties for glutenin in Chinese dried noodles stored at room temperature and its effect on the quality of noodles, noodles made from two kinds of wheat with different gluten were stored at room temperature. After the extraction of glutenin, the quality of noodles and sulfhydryl groups (SH), disulphide bonds (SS), glutenin macropolymer (GMP), secondary structures and high molecular weight glutenin subunit (HMW-GS) were determined and analyzed in the study. The results showed that the L^* value of two kinds of Chinese dried noodles decreased gradually with the increase of storage time, which was closely related to the decrease of moisture content in noodles during storage, while b^* value tended to increase, indicating that the brightness of noodles after storage reduced significantly (P<0. 05), and Chinese dried noodles gradually became dark and yellow. By SEM characterization, the microstructures of noodles became looser, the continuity of gluten protein network was destroyed and most of the starch granule was exposed, leading to the decrease of hardness, springiness, firmness, breaking force and sensory score, as well as an increasing adhesiveness of Chinese dried noodles. Moreover, with the increase of storage time,GMP was degraded gradually and the quality of protein was reduced because of a lower SS content, which affected the edible quality of flour products. The secondary structures of glutenin was altered remarkably and the protein conformation became chaotic, resulting in the destruction of the protein network structure and the decrease of the quality of cooked noodles. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results revealed that the number of glutenin bands in two kinds of Chinese dried noodles decreased and the color became undertint gradually, and the change was most obvious especially when the storage time reached 180 days, which indicated that HMW-GS was depolymerized obviously, leading to the decrease of dough toughness and the quality deterioration of Chinese dried noodles. In summary, changes of chemical properties for glutenin in Chinese dried noodles stored at room temperature were relevant to the poor textural properties and edible quality of Chinese dried noodles to a certain extent, which provided a theoretical basis for the subsequent discussion on the factors influencing the quality of Chinese dried noodles, and also laid a foundation to study the change of glutenin stored at room temperature.