Abstract: The study was aimed to explore the effects on chelation rate of glutamate chelated calcium with the factors of p H, molar ratio, temperature, and time, and optimize calcium preparation process of glutamic acid chelated calcium sourced of egg shells, using response surface method and control variables method.The results indicated that glutamic acid chelated calcium was significantly affected by the factors of p H, molar ratio, temperature, and time, and the order of effects were p H, molar ratio, temperature, and time.The optimized glutamic acid chelate was 63.88% with the optimum conditions of eggshell powder / glutamate ratio of 1 ∶3, p H7.0, chelating temperature of 70℃, chelation time of 60 min.This optimization process could creat certain conditions for in- depth study and industrialization in the area of food production of avian eggshell.