Based on self-made peanut protein concentrate,ultrasonic processing for improving functional properties of peanut protein concentrate( solubility,emulsifying activity and emulsion stability,foaming capacity and foam stability,water absorption,oil holding capacity and gel properties) was investigated. The results showed that the optimal ultrasonic treatment process was: ultrasonic power 700W,ultrasonic time 6min. The functional properties of peanut protein concentrate were significantly improved after the ultrasonic treatment. The ultrasonic modification of peanut protein concentrate was an efficient way for the improvements of functional properties.