I do not expect that degradation will occur. The salt ions will screen the electrostatic charges on the protein molecules. As a result the van der Waals attraction between the protein molecules becomes dominant. What might happen is that the protein molecules aggregate and form clusters or even a gel, depending on the salt concentration, pH and protein concentration. The architecture of the protein is also an important factor. (See also salting out: https://en.wikipedia.org/wiki/Salting_out).

The composition of commercial gels is usually not known. Therefore, any change in the composition may affect the properties. Adding salt will not affect the breaking of protein bonds, but other properties may change.