Abstract: Egg white is rich in protein, and protein digestibility in egg white is as high as 98%. The amino acid composition in egg white is close to that of human body. Therefore, egg white has high nutritional value and industrial value. Egg white is often processed into egg white powder for using as a nutritional supplement for special people and as food additives. However, the current processing method has great damage to the protein in the egg white powder, which causes a partial degeneration of the protein contained in the egg white, resulting in a decrease in the functional properties of the egg white powder. Therefore, this experiment added glutamine transaminase（TGase） to egg white to cross-link the protein in egg white. The egg white powder was obtained by spray drying,and the gel strength of the egg white powder was measured. The spray drying conditions with higher gel properties were screened by single factor experiments and response surface experiments. The results of analysis of variance indicated that the regression model better reflected the relationship between gelatinity of egg white powder and spray-dried inlet air temperature, feed rate and dilution of egg white liquor; The optimum process conditions were:spray drying inlet air temperature, feed rate and dilution were 172.33 ℃, 26.58%（7.442 mL/min）, 28.44%, the gel hardness of egg white powder obtained under this drying condition was 847.852±7.256 g. The relative error between the predicted and measured values of the regression model was＜1%, and the regression equation fitted well with the actual situation.