Abstract: This experiment studied the effect of ultrasonic on structure and function properties of mung bean protein.The research found that the content of β- sheet structure decreased after ultrasonic treatment,but β- turn confirmation contents significantly increased,while the contents of the other two structures( α- helix and random coil) were also increased.With ultrasonic power increased and ultrasonic time prolonged,the content of β- sheet structure was decreased and the percentage of β- turn confirmation was gradually increased.Ultrasonic treatment did not change the solubility of mung bean protein,but increased its surface hydrophobicity,emulsibility,foamability and foaming stability effectively.In low intensity ultrasound( 200 W),the four properties of mung bean protein isolate were all increased with treated time increase,while decreased with treated time increase under higher ultrasonic power( 400 W).