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The denaturalization mechanism of ultra-high pressure treated wheat gluten (room temperature, 400MPa,10min) was studied by scanning electron microscope and DSC, and the effects of ultra-high pressure treated wheat gluten and ordinary wheat gluten on the quality of noodle were investigated by sensory evaluation, texture analyzer and farinograph. The results indicated that ultra-high pressure treatment increased the crosslinked extent of wheat gluten and the temperature of denaturalized peak was changed from 117.02℃ to 119.76℃.Ultra-high pressure treated wheat gluten and ordinary wheat gluten could improve the wet gluten content of flour, and greatly influenced the noodle’s sensory evaluation score, breaking force and hardness under the addition amount from zero to 3.5%. The quality of noodles processed with ultra-high pressure treated wheat gluten was better than ordinary wheat gluten at the same addition amount（p<0.05）, and the optimal addition amount of ultra-high pressure treated wheat gluten was 3%. Compared with ordinary wheat gluten, the farinograph property of flour added with 3% ultra-high pressure treated wheat gluten was also better.