Abstract: To enhance the bioavailability of curcumin, emulsion gels loaded with curcumin were prepared using peanut proteins as emulsifiers, and the effects of protein ultrasound modification on the encapsulation rate, stability and in vitro digestive properties of curcumin were investigated. The results showed that: the best curcumin encapsulation rate was achieved in the emulsion prepared at a concentration of 4 g/100 mL of peanut protein. Medium-intensity (200 W, 20 min) or high-intensity (600 W, 20 min) ultrasound modification resulted in a reduction in the particle size of the protein emulsion and an increase in the encapsulation of curcumin to 99.14%±0.05%, as well as an increase in the storage and photostability of curcumin in the emulsion gels. Bioavailability (29.80%±0.83%) and fatty acid release (83.24%±1.28%) of curcumin in peanut protein emulsion gels were the highest after modification with medium intensity ultrasound. In addition, medium- or high-intensity ultrasound modification significantly increased the elastic modulus (G') of the protein emulsion gels. Appropriate ultrasonication reduced the particle size of the peanut protein emulsion and improved the textural properties of the emulsion gel, thereby enhancing the performance of the emulsion gels loaded with curcumin.