Abstract: In order to determine the effect of Maillard reaction( MR) on the stability of ovalbumin,physiochemical characteristic of ovalbumin modified by MR( OMR) subjected to enzymolysis,acidic conditions,heating,denaturant,freeze- thaw cycles were analyzed. The results showed that hydrolytic activities of proteases on ovalbumin were inhibited by MR.The three- dimensional structures of OMR showed a little change at p H range of2~7.The denaturation temperature of ovalbumin was rise from 71.3℃ to 76.9℃ by MR,which improved the heat stability of ovalbumin.6mol·L- 1urea induced completely denaturation of native and heated ovalbumin,as well as partially denaturation of OMR. The solubility of ovalbumin was improved by MR. OMR displayed a better solubility after treatment of several freeze- thaw cycles. Improvement in stability of ovalbumin by MR was beneficial to functional properties of ovalbumin.