Abstract: A new method for the preparation of egg powder with high gel property by enzymatic crosslinking was investigated to improve its quality. Effects of addition of amber acylation casein, reaction pH value and addition of transglutaminase on gel strength of egg white powder were studied by single factor experiment. On the basis of these, response surface analytical method was used to optimize the preparation conditions of egg white powder with high gel strength. The mechanism of the increase of enzymatic crosslinking egg white powder gel performance was discussed using SDS-PAGE electrophoresis and scanning electron microscope. The results showed that the optimal processing parameters were as follows: addition of amber acylation casein was 2.29%, reaction pH value was 5.87, addition of transglutaminase was 1.06%, reaction temperature was 40℃ and reaction time was 40 min. Through establishing mathematical model, the highest gel strength value was 1072.8 g/cm² in theory and the actual value was 1054.5 g/cm². It shows that the response surface analytical method is reliable.