Box-Behnken model was used to optimize the glycation process of egg white protein. The emulsifying properties of glycated egg white protein (GEWP) were determined and analysed in various conditions. The results showed that the optimized condition of glycation reaction was as follows: 9% of ratio of dextran, 48 hours of time of reaction, 60℃ of temperature of reaction. Then, emulsifying activity and emulsion stability of GEWP, are 1.328 and 9.63min, 3.7 and 8.75 fold against egg white protein respecitvely. The correlation between degree of glycation and emulsifying activity or emulsion stability of GEWP accords with Lerentz function. The emulsifying properties of GEWP were not affected in acidic pH value and high ionic strength. The results show that glycation is an efficient method to improve emulsifying properties of egg white protein.