Abstract: Enzymatic hydrolysis is considered as one of the common ways to reduce the allergenicity of food allergens. In this study,the egg white proteins were hydrolyzed with pepsin,papain,neutrase and alcalase.Enzymatic hydrolysis process of egg white protein was sequentially monitored by Tricine- sodium dodecyl sulphate- polyacrylamide gel electrophoresis( Tricine- SDS- PAGE) and the degree of hydrolysis( o- phthaldialdehyde).Immunoglobulin G( Ig G) and immunoglobulin E( Ig E) binding of the hydrolysates were evaluated by rabbit anti- egg white protein sera and egg allergy patients' serum pool. The results showed that the papain and alcalase could effectively hydrolyze egg white protein,and the hydrolysates also showed the low antigenicity and allergenicity.The antigenicity and allergenicity of the hydrolysates with papain were reduced by 59.23% and 4.91%,respectively,and the antigenicity and allergenicity of the hydrolysates with alcalase protease were reduced by 57.61% and 4.55%,respectively. In conclusion,papain and alcalase protease have a significant impact on degrading egg white proteins and reducing the potential allergenicity.