This work used silver carp as raw material and mainly studied on ultrasonic treatment effects on structural properties of silver carp protein. The results indicated that the hydrophobicity (HO) of silver carp protein increased firstly and then decreased with the rise of ultrasonic power when fish protein was treated for 15min with ultrasonic (160 W~320 W). The highest HO value was 4.34 times higher than that of the control when the power reached 280 W. The amount of surface -SH treated with ultrasonic was less than that of untreated samples. The amount of surface -SH increased to the maximum at 240 W and then decreased. When fish protein was treated with 160 W ultrasonic for 5 min~25min, its H0 value and amount of surface -SH increased gradually. In addition, IR analysis showed that the content of α-helix and β-turn in fish protein decreased by 54.5% and 21.9%, respectively, while the amount of β-sheet did not rise obviously and free curl increased in the ultrasonic group by 8.2 times.