In this study, the effects of heating temperature on the gelation properties of duck albumen with 0.50% NaOH were studied by measuring the texture, water-holding capacity, pH, color, SDS-PAGE and net-work protein of duck albumen in the range of 65~95 ℃. The results showed that the firmness of the gel increased from 68.88 g to the maximum 652.35 g (70 ℃) after heating, with an increase of 8.47 times. Moreover, the elasticity increased from 45.20% to 77.5% as heated to 95 ℃. The water-holding capacity of the alkali-induced duck albumen gel increased to a maximum of 89.02% at 75 ℃, and then decreased to 79.03% at 95 ℃. The gel pH value decreased from 11.18 to 10.78 ℃ after heated to 95 ℃. The Browning degree of albumen deepened with the increase of temperature. After heating above 65 ℃, protein aggregation occurred and a new band with a molecular weight greater than 97.4 kDa was found in the electrophoresis pattern. Net-work protein content reached the maximum value of 8.15% at 75 ℃, and then decreased to 7.21% at 95 ℃ due to thermal decomposition. In conclusion, the alkali-induced gel of 0.50% NaOH with excellent texture characteristics could be obtained by heating at 70 ℃.