In order to improve the functional properties of wheat germ globulin, the ultrasound treatment method is adopted. Effect of ultrasound treatment on physicochemical and functional properties of wheat germ globulin is studied. Results show that free sulfhydryl and disulfide bond contents, ultraviolet spectrum, and fluorescence spectra of wheat germ globulin are changed significantly after ultrasound treatment. The hydrophobicity, foaming capacity, foaming stability, emulsifying activity and emulsifying stability of wheat germ globulin decrease with the increase of ultrasonic power. When the ultrasonic power is more than 900W, the hydrophobicity, foaming capacity, foaming stability, emulsifying activity and emulsifying stability of wheat germ globulin are improved due to wheat germ globulin unfolding and exposed hydrophobic group increasing. Moreover, ultrasonic power has significant influence on the solubility of wheat germ globulin, which is gradually increased with the increase of ultrasonic power. Thus, ultrasound treatment could be used to modify the physicochemical and functional properties of wheat germ globulin by appropriate selection of ultrasonic power level. 