Abstract:Hen-egg ovomucoid is an allergenic protein from hen-egg white，and heating treatment is commonly used as a processing method for egg products.Indirect enzyme-linked immunosorbent assay（ELISA），circular dichroism，8-anilino-1-naphthalenesulfonic acid（ANS）fluorescent probe method and relativity analysis were utilized to evaluate effects of heating treatment on the HOVM structure and its ability to bind IgG.Results showed that with the rise of the heat treatment intensity （including heating temperature and heating time），HOVM's ability to bind IgG declined，the content of α-helix and β-sheet secondary structure decreased，and the content of β-turn and random coil increased；Surface hydrophobicity index would increase with treatment intensity being lower and decrease with treatment intensity being higher.When HOVM binding ANS probe，Blue-shift and value variation of the maximum fluorescence wavelength （λmax）revealed that under the heating treatment the protein structure of HOVM became loose，and subsequently higher processing temperature would further cause aggregation of HOVM protein.