80%。 A method of utilizing ultrasonic to modify alcohol leached rapeseed protein concentrate was studied. Then the functionalities and physico-chemical properties of the modified products were compared. The influence factors on the NSI were analyzed，such as pH value，modification time，ultrasonic power and RPC concentration. The orthogonal test results showed that the optimum modification parameters were as follows: RPC concentration 3%，modification time 5 min，ultrasonic power 300 W and pH value 11. Under the above-mentioned modification parameters，the modified alcohol leached rapeseed protein concentrate with NSI 86.94% and foaming stability 80% can be obtained.