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.

• 摘 要： 采用Box-Behnken模型对卵清蛋白糖基化反应过程进行优化，测定并分析了糖基化卵清蛋白在各种条件下的乳化性质。