In order to improve the functional characteristics of egg albumin, taking the egg Ovalbumin (OVA) as the research object, the complex enzymes (papain, neutral protease and flavor protease) were used to modify OVA, and its functional and structural properties were analyzed. Taking the degree of hydrolysis (DH) as index, the optimum mass ratio of the complex enzyme (Papain∶neutral protease∶flavor protease) was determined to be 1∶1∶2. Based on the single factor, the enzymolysis conditions were determined by response surface methodology (RSM) and the optimum conditions were pH of 7.5, enzyme hydrolysis time of 7 h, OVA concentration of 5%, enzyme amount of 7 500 U/g, temperature of 56 ℃. Under these conditions, the degree of hydrolysis was (31.03±0.14)%. The effects of complex enzymolysis on the functional properties of OVA were analyzed. The results showed that its water holding capacity was increased by 1.65 g/g, the oil retention was reduced by 1.05 g/g, the surface hydrophobicity was reduced by 4.05%, and the turbidity was decreased significantly. The effects of enzymatic hydrolysis on the structural changes of OVA were analyzed by chemical reaction, fluorescence spectroscopy and scanning electron microscopy (SEM). The results showed that the primary structure of OVA was changed significantly, and its tertiary structure was also changed. In addition, the microstructure was transformed from spherical to lamellar structure.