[Objective]The purpose of this study was to determine the influence of Maillard reaction on the immunoreactivity of major fish allergen parvalbumin (PV).[Methods]In this research,recombinant silver carp PV (rPV) conjugated with mannose was prepared by Maillard reaction at 100 ℃ for 100 min.The extent of Maillard reaction was assessed by loss of free amino groups,fluorescence intensity and content of bound sugar.Tricine-SDS-PAGE and dot-blotting was performed to elucidate the change of mobility and immunoreactivity of rPV after glycation.Scanning electron microscopy and circular dichroism spectroscopy were used to dtermine the structure properties.[Results]Inculbated of rPV with mannose at 100 ℃ for 100 min could reach the advance stage of Maillard reaction,which could decreased the IgG-binding ability of rPV as illustrated by dot-blotting.The result of circular dichroism spectra indicated that Maillard reaction have a minor effect on the secondary structures of rPV.In addition,glycated rPV formed interconnected fiber-like structures as shown by scanning electron microscopy.[Conclusion]The immunogenicity ofrPV was significantly reduced by glycated with mannose at 100 ℃ for 100 min,which might due to the change of the secondary structure and the aggregated state of glycated rPV.