In order to understand the effects of protein oxidation on gels properties and the mechanism of the changes of protein functionality,we studied gels texture and rheological properties of WPI gels. In this paper,Whey protein isolate (WPI) was exposed to a hydroxyl radical-generating system (HRGS) at different concentration of H2O2(1-20 mmol/L)or FeCl3(0.1-1 mmol/L)for 3 h. The results revealed that the hardness of gels decreased more than 90%,the storage modulus(G' value) decreased more than 17%,and the complex modulus (G* value) decreased more than 20% in all oxidative conditions compared with non-oxidized protein gels; under higher concentration of oxidants,the gels springiness decreased more than 20% and gel forming temperature decreased remarkably. These experiments suggested that oxidative damage to the gels texture and the gels formation ability of WPI was significant. Therefore,protein oxidation should be controlled.