Abstract: In order to improve the processing properties of egg white protein gels, the effect of different concentrations and different types of carbohydrate on egg white protein on the gel strength had been studied.The appropriate preparation conditions of egg white protein were selected.The carbohydrate with different concentrations was added into the solution before the preparation of gels.Then gel properties of egg white were determined by texture analyzer.The result showed that gellan gum, xanthan gum and arabic gum in the system of glue-egg white protein gel made gel hardness significantly change in the concentration of the phase transition point of the system.The hardness of the egg white protein gel system added with sucrose had no significant change.Maltose at low concentrations enhanced the hardness of egg white protein gel and at high concentrations reduced the gel hardness of egg white protein.Corn starch significantly increased egg white protein gels hardness at a certain concentration.The experiment showed that the type and concentration of carbohydrates should be fully considered that would be added as additives to improve gel strength of egg white protein.