In　order　to　obtain　the　effect　of　ultrasound　on　oat　globulin,the　changes　in　UV　spectra,　fluorescence　spectra,　surface　hydrophobicity,　and　primary　structure　of　oat　globulin　solutions　were　studied　before　and　after　ultrasonic　treatment.　And　the　viscoelasticity,　water　relaxation　characteristics,　and　microstructure　of　the　globulin　gels　made　of　ultrasonic　treated　and　natural　globulins　were　measured.　The　results　showed　that　ultrasonic　treatment　could　lead　to　the　exposure　of　hydrophobic　amino　acid　residues,　and　the　increase　of　surface　hydrophobicity　of　oat　globulin.　But　the　primary　structure　of　the　globulin　showed　no　significant　change.　Rheological　and　low-field　NMR　measurements　showed　that　elongated　ultrasonic　power　and　time　facilitated　gel　formation.　The　gel　was　observed　by　scanning　electron　microscope,　it　was　shown　that　the　gel　was　composed　of　pearl-like　structure　and　ultrasonic　treatment　resulted　in　more　compact　structure　of　the　globulin　gel.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.