Structural characteristics and rheological properties of ovalbumin-maltodextrin conjugate prepared by Maillard reaction were analyzed. The results showed that elastic and viscous modulus,gelling temperature and apparent viscosity were found to increase with increasing heating time. Fourier transform infrared spectroscopy( FTIR) indicated that maltodexrin was covalently bound to ovalbumin. Amide I region predicted that α-helix and β-turn decreased and β sheet and random coil increased. Obvious change was found in tertiary structure of ovalbumin. Rheological properties of ovalbumin-maltodextrin conjugate were closely related to primary and tertiary structure of ovalbumin.