The commercially available egg white powder was taken as the research object. The effects of ultrasound synergistic glycosylation on protein structure and sensitization were studied by electrophoresis, ultraviolet spectrum, fluorescence spectroscopy and ELISA. The results showed that ultrasound combined with glycosylation could reduce the sensitization of egg white powder significantly, and the reduce of hypersensitivity level was the largest when the ultrasound intensity was around 15 min and 600 W. This change was closely related to its structure, and the egg white protein molecular weight increased significantly after combined treatment. Moreover, the three stages of structure change significantly resulted in the increase of surface hydrophobicity, and the decrease of endogenous fluorescence and free amino groups. These structural changes led to the decrease of their sensitization.The results showed that ultrasound combined with glycosylation was a good way to reduce the sensitization of egg white powder, and this provided a more practical basis and theoretical guidance for the development of desensitized egg products.