Abstract: The enzymatic modification conditions of albumin edible film were optimized through response surface methodology. With TG- B enzyme concentration,p H value,enzyme reaction time,drying temperature being response factors,the tensile strength,elongation,water vapor permeability and oil permeability of edible film were measured and the quadratic regression models of indicators were achieved. The results showed that the optimal enzymatic modification conditions were TG- B enzyme concentration 0.13%,p H value 8.34,enzyme reaction time45 min and drying temperature 20 ℃.Under this condition,the properties of edible films were tensile strength( 5.225± 0.108) MPa,tensile strength 70.492%± 3.172%,water vapor permeability( 3.405 ± 0.067) g·mm /( m2·d·k Pa),oil permeability( 0.812 ± 0.007) g·mm /( m2·d).