In order to explore the effect of 60Co gamma irradiation on the structure and glycation products of glycation systems， the ovalbumin (OVA) -glucose system under 60Co gamma irradiation at doses of 0， 25， 50， 75 and 100 kGy was regarded as the research object. The molecular weight， tertiary structure， and secondary structure were determined via SDS-PAGE， fluorescence spectroscopy， and far-ultraviolet circular dichroism spectroscopy， respectively. Meanwhile， high performance liquid chromatography and ultraviolet spectrometry were employed to measure the content of detrimental glycation products including fructosamine， acrylamide， fluorescent AGEs， pentosidine， and melanoidin. The results of increased molecular weight， surface hydrophobicity and β-structure (β-sheet and β-turn) content and decreased intensity of intrinsic fluorescence emission peak and α-helix content showed that 60Co gamma irradiation promoted glycation reaction of OVA in a dose-dependent manner. In addition， the fructosamine and acrylamide in the system during irradiation treatment were increased firstly and then decreased， and the highest contents were presented at 50 kGy. Meanwhile， with the increase of dose， the fluorescent AGEs， pentosidine and melanoidin contents were increased. In short， 60Co gamma irradiation dose would be controlled within 25 kGy to reduce detrimental glycation products in egg products and improve their safety during irradiation treatment. This study would provide a scientific proof for expanding the application of food irradiation technology in egg products in the future.