Abstract: The presence of even small quantities of yolk de-creases the albumen foaming properties. In order to improve the foaming properties of egg albumen powder, the lipase was applied to hydrolysis lipids of yolk. The effects of lipase dosage, pH, hydrolysis time and temperature on the foaming properties of egg albumen powder were researched. Results indicated that the optimal hydrolysis conditions were lipase dosage 5000 U/g, pH value 8.0, hydrolysis time 6 h and temperature 42℃. Compared with traditional process, the foaming capacity of egg albumen powder increased from 36.67% to 88.42%. Meanwhile, the foaming stability increased from 26.37 to 32.02. The optimal technological parameters have an instructive significance for the production of egg albumen powder with high foaming properties.