Functional properties and molecular characteristics of egg white modified by heating(EWH) were studied to investigate the storage stability during the storage of 12 months at room temperature.The result showed that the gelling,emulsifying,foaming properties were decreased at the diffident degree,while the hydrophobicity,content of sulfhydryl group and molecule flexibility of EWH showed significant changes during the storage.Correlation analysis suggested the decrease of functional properties of EWH correlated with change of molecular characteristics significantly(p<0.05).Molecular characteristics of egg white protein was an important factor affected storage stability of EWH.