In order to improve the quality for production of egg albumen powder,enzymatic cross-linking improve the gelation properties of egg albumen powder was investigated.Transglutaminase concentration,temperature and reaction period were selected to study the gelling capability of egg albumen powder.Optimization of the gelling capability of egg white was studied by Box-Benhnken.The gelling hardness that was taken as response value was analyzed with response surface methodology.The results showed that the optimal conditions of gelling capability of egg white were: 6U/g transglutaminase at 35℃ for 3.99 hour,the hardness was 820 g/cm2,and coincided with actual values and their predictive models are feasible in practice.