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Summary Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds (MOSSP) were explored. The results indicated that the ultrasonic treatment destroyed spherical structure of MOSSP and transformed the spherical structure into irregular fragments. The content of β‐turn, α‐helix and random coils in MOSSP significantly increased, but with extending the ultrasound time, the content of β‐turn, α‐helix and random coils had no significant change. SDS‐PAGE results showed that sonication could stabilise the primary structure of MOSSP. The surface hydrophobicity and emulsification were significantly reduced, but sonication could improve the solubility and foaming properties of MOSSP within a certain range.

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