Different ultrasonic power treatment effects on in vitro digestibility and oxidation activity of Moringa oleifera seeds water soluble protein (MOWP) were explored by in vitro simulated digestion and antioxidant model. The results showed that during the continuous digestion of gastrointestinal tract， the digestibility and hydrolysis degree were increased obviously， and the digestion was decreased firstly with the increase of ultrasonic power. When the ultrasonic power was up to 650 W， the digestibility of gastric hydrolysate and gastrointestinal continuous digestive hydrolysate could reach up to (68.52±1.70)% and (91.48±0.64)%. After simulated stomach digestion and gastrointestinal continuous digestion， protein molecules were decomposed into proteins with smaller molecular mass， and the peak wave length of endogenous fluorescence changes in the two stages， the peak of stomach digestion was redshifted from 351 nm to 353 nm， and the continuous gastrointestinal digestion was redshifted from 353 nm to 355 nm. The ultrasonic power was 60%， the DPPH· clearance capacity of MOWP after stomach digestion and gastrointestinal continuous digestion was the best， which was (78.26±0.85)% and (44.23±0.98%)%. MOWP-100 had the highest scavenging rates of ABTS free radical in stomach digestion and gastrointestinal continuous digestion stage， which were (91.87±0.19)%. Conclusion: Ultrasonic modification can help improve the digestion performance of MOWP. The ultrasonically digested MOWP has excellent antioxidant activity， which provides theoretical significance for the introduction of MOWP into food and digestion in the human body.