Abstract: To improve the gel properties of gluten flour and broaden its application in the food industry, this study investigated the effects of different ultrasonic powers (0, 15, 45, 75, 105, 135 W, 30 min) and times (0, 10, 30, 50 min, 75 W) on the gelation properties and structure of gluten-lecithin composite gels. As shown in the results, moderate ultrasonication (ultrasonic power 75 W, ultrasonic time 30 min) significantly impoved the hardness, elasticity, chewability, cohesion, water-holding and oil-holding properties of the composite gels (P<0.05), the pore size of the gel network structure became smaller, uniform and dense. The particle size reduced, absolute Zeta-potential and solubility increased of the complexes. Fourier infrared spectroscopy analysis showed that ultrasound increased the relative content of β-structures, decreased the relative content of irregular curls and the fluorescence intensity increased, which was favorable for the improvement of the functional properties of the gels. Excessive ultrasonication (ultrasound power 105, 135 W for 30 min or ultrasound power 75 W for 50 min) induced the formation of aggregates with increased particle size and reduced solubility, resulting in a loose structure of the resulting gel, which reduced the gel properties of the composite gels. The results of this study may provide a reference for the application of ultrasonic treatment in improving the gel properties of gluten.