In this study, walnut protein concentrate was modified through physical and chemical Methods respectively. After modification, free sulfhydryl group, disulfide bond content and surface hydrophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored. In order to obtain walnut protein concentrate with stronger gelation potential, the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification. The results showed that the appropriate condition of physical modification(ultrasonic processing) was being treated using ultrasonic power at 840 W for 6 min. The proper condition of chemical modification (reducing agent sodium sulfite) was being reduced using a 0.625 mmol/L reductant for 60 min. It turned out that the ultrasonic modification was the more appropriate method to obtain the optimum gel performance of walnut protein concentrate.