Abstract: The gel properties of waxy rice flour treated by ultrasound were significantly improved, while there was no significant change for the starch. The protein extracted from ultrasound treated waxy rice flour (P-UT-WRF) was compared with the native protein extracted from the waxy rice flour (P-WRF), and the effects of different ultrasonic power, ultrasonic time and solid-liquid ratio on the morphology, structure and characteristics of protein were studied. Compared with P-WRF, the ultrasonic power was 130 W, ultrasonic time was 10 min, and the ratio of material to liquid was 1:2 for P-UT-WRF, and the effect on the properties of the protein from waxy rice was the most significant. Compared with P-WRF, the β-folding and random coil of P-UT-WRF increased by 9.21% and 39.60%, the α-helix and β-angle content decreased by 29.16% and 10.60%, the denaturation temperature (T_d) and enthalpy(ΔH) decreased by 10.74% and 10.72%, the solubility and surface hydrophobicity increased by 39.83% and 16.16%, the free sulfhydryl group increased by 38.84%, the disulfide bond decreased by 4.37%, and the fluorescence intensity at 355 nm increased by 21.98%, respectively. Scanning electron microscopy (SEM) showed that the morphology of P-UT-WRF had loose structures and dense holes. Therefore, the conformation change of proteins caused by ultrasonic treatment improved the gel properties of waxy rice flour.