Abstract: Five different enzymes, including papain, trpsin, neutral protease, flavourzyme and animal proteolytic enzymes, were chosen for hydrolyzing the egg white after having determined their optimal processing parameters by single factors experiment.By using SDS-PAGE and competitive indirect ELISA, the investigation focused on comparing the effect of enzymatic proteolysis by aforementioned enzymes on the degradation and antigenicity of ovalbumin in egg white.The results showed that papain, neutral protease and animal proteolytic enzymes did better in the degradation of ovalbumin, and papain and neutral protease could achieve the best antigenicity reduction rate of 57.8% and 49.6% separately, the others were just near 30%.Therefore, these two enzymes can be worth of being used for further study of producing nonallergenic egg food.