Abstract: With the egg albumin as raw material,edible films were achieved. Effects of phosphorylation modification on properties of edible films were studied. With sodium triphosphate addition,reaction time,reaction temperature and p H value,being response factors and elongation,tensile strength,oil permeability,water vapor permeability being response values,the phosphorylation modification conditions of edible film was optimized through response surface methodology. The results showed that the optimal phosphorylation modification conditions were sodium triphosphate addition 21.24 g/100 g protein,reaction time 2 h,reaction temperature 45 ℃ and p H value 9.6. Under this condition,the properties of edible films were(75.394±5.276)%,(4.887±0.119) MPa,(0.882±0.009) g·mm/(m²·d),(3.501±0.088) g·mm/(m²·d·k Pa),approaching to the predicted values,77.124%,4.911 MPa,0.868 g·mm/(m²·d),3.458 g·mm/(m²·d·k Pa),so the optimal results were reliable.