Antioxidant properties of egg white proteins were investigated in this study: main fractions (ovalbumin, lysozyme), commercial preparations (gelling and foaming albumin, egg white proteins). The protein modifications caused by acid autoxidation were also studied. The commercial preparations investigated exhibited good antioxidant activity against the radicals, but were worse linoleic acid autoxidation inhibitors. Lysozyme showed better antioxidative properties then ovalbumin. The protein change under linoleic acid peroxides were determined by the measurement of tryptophan and protein carbonyls content changes. The results indicate that an egg proteins participating in the inhibition of linoleic acid oxidation undergo changes resulting from the oxidative modification of their amino acid (tryptophan degradation).