The application of modification technologies such as chemical, physical,enzymatic and genetic engineering methods in wheat protein and up-to-date progress were summarized.

Properties of wheat protein and wheat food allergy is reviewed briefly in this paper.

It is clarified that the precision and accuracy of the wheat protein and hardness is higher by NIR.

A systematic study was carried out on the kinetic mechanism of enzymatic hydrolysis of wheat gluten at pH6.

In order to obtain the wheat peptides ,vital wheat gluten was hydrolyzed by pepsin in this experiment.

Wheat flour, wheat starch, wheat gluten and middlings are all good quality natural binders for aquatic feed pelleting.

The nutritive value,chemical composition and functional properties of wheat germ protein were discussed.

The best technological conditions of extracting wheat germ protein through microwave heating technology were obtained through single factor experiment and orthogonal experiment, namely reduction ratio 30 mesh, alkali material ratio 4∶1, microwave time 120 s, microwave temperature high fire, alkali extraction time 40 min, alkali extraction temperature 45℃, alkali extraction concentration 0.

using orange G as dye to determine the content of wheat protein with dye combi-nation method was researched systematically.

The influence of the glucose oxidase (GOD) and potassium bromate on the -SH in wheat flour protein was studied.

Research on the effect machanisms of prepapation conditions on properties of wheat gluten films;