Abstract: Calcium chelating peptide is a type of calcium dietary supplement with significant development potential, offering advantages in structural stability, absorption efficiency, safety, and various other aspects. Ultrasound wheat protein peptide (UWPP) was obtained by ultrasonic pretreatment and hydrolysis by alkaline protease using wheat protein as raw material. On this basis, UWPP (Ultrasound wheat protein peptide) chelated with Ca²⁺, and the chelation rate was used as an index to optimize by single factor test and response surface test, and characterized structure and functional properties. The optimal preparation process was to perform ultrasonic pretreatment on WPP with a frequency of 60 Hz, a time of 20 min, and a temperature of 55 ℃. After obtaining UWPP, the mass ratio of peptide to calcium was 3∶1, the pH was 9.2, the temperature was 60 ℃, and the reaction time was 0.63 h. UWPP-Ca was analyzed by ultraviolet spectroscopy and Fourier transform infrared spectroscopy, and the results showed that UWPP and Ca²⁺ formed binding sites, and the reaction was between the two produced chelates. UWPP, and UWPP-Ca (Ultrasound wheat protein peptide Calcium chelate) solubility, emulsification, and foaming properties were all highest at pH 10,and UWPP-Ca retained the functional properties of WPP. The results of the study can provide realistic theoretical data to promote the application of wheat proteins and the future application of chelated peptides in the food processing industry as well as in the pharmaceutical industry.