In order to improve the processing characteristics of egg albumin, effects of the synergistic modification of enzymatic hydrolysis and glycosylation on the structure properties of ovalbumin were studied. Glycosylation process of ovalbumin hydrolysates was optimized by using response surface methodology. The optimal process conditions were obtained as follows: pH 9; protein concentration 8 g/100mL; OVA peptides/saccharide ratio 1∶1.5; reaction time 4.5 h; reaction temperature 65 ℃. Under the above conditions, the maximum degree of grafting of (35.67±0.74)% was obtained. The results showed that the emulsifying activity index and the emulsion stability increased by 51.20 m2/g and 38.14%, respectively. The foaming ability and the foam stability increased by 121% and 31.60%, respectively. The ovalbumin before and after the synergistic modification were characterized by SDS-PAGE, FT-IR, fluorescence spectroscopy. Results showed that, after synergistic modification, the molecular weight of ovalbumin was changed from 44.3 kDa to 45.0～97.2 kDa, FTIR result showed that secondary structure was damaged, Dextran was connected to the VOA, some wave length increased. Scanning electron microscopy (SEM) analysis showed that the microstructure of OVA modified by synergistic modification changed from spherical to lamellar structure, and was more compact.