In this paper， Fourier Transform infrared spectroscopy（FTIR） was used to study the changes of gluten protein structure when the amount of rice bran dietary fiber powder obtained by Ultra high pressure homogenization（UH-PH）was 0%， 5.0%， 10.0%， 15.0%， and 20.0%. The results showed that the secondary structure of gluten protein supplemented with rice bran dietary fiber powder was still dominated by α-helix and β-sheet. However， as the amount of dietary fiber powder added to rice bran increased， the content of α-helix structure was significantly reduced（P＜0.05）， the decreasing trend of the total content of β-turn and random coils was the same as the increasing trend of the β-sheet content， both decreased first and then increased， that is， they all showed the tendency of β-turn and random coils transformed to β-sheet. When the amount of rice bran dietary fiber nano-powder was more than 15%， the α-helix content in the secondary structure of gluten decreased sharply， the hydrogen bonds in the space conformation of gluten protein were destroyed， and the protein helix structure was seriously damaged， the balance of maintaining the gluten protein’s spatial stability was destroyed， the structure of the gluten protein tended to loosen. Therefore， when the amount of rice bran dietary fiber powder is controlled within 15%， the pasta products can obtain good processing characteristics while having a health care function. It can be seen that ultra high pressure homogenization treatment is beneficial to the micronization of rice bran dietary fiber， which can improve the comprehensive utilization of rice bran.