The invention provides a method for improving the foaming property of pasteurized protein liquid and belongs to the technical field of processing of egg products. The method comprises the following steps: pre-treating fresh eggs, and then regulating the pH (Potential of Hydrogen) of egg white liquid to be 6 to 7 by adopting citric acid; adding 0.1 to 0.8 percent of cellulase and treating; then adding 0.01 to 0.1 percent of propylene glycol alginate and 0.1 to 0.8 percent of locust bean gum; and homogenizing, then carrying out pasteurization on the egg liquid and rapidly cooling. The pasteurized protein liquid produced by the invention can remarkably improve the foaming property and foaming stability of the egg white liquid; the foaming property reaches 243 percent and is 3.5 times as muchas that of common pasteurization, and the foaming stability reaches 97 percent; and meanwhile, the change of egg white quality, caused by heat treatment, also can be reduced and the product quality isensured.