This article explains how to prepare the bioactive peptides by using the gluten enzymatic hydrolysis method.

In this paper, the separation and purification of microbial TGase, derived from a novel Streptomyces hygroscopicus, was studied, including its enzymic properties, and using it in modified vital wheat gluten.

The air current water extractor is gluten flour produces the widespread application drying apparatus.

The quality of gluten flour produced by the drying system used in domestic wheat starch factories is not good.

Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.

Development of investigation on modification technology of vital wheat gluten;

Improvement in emulsifying properties for vital wheat gluten by lactose modification.;

Preparation of bioactive peptides from vital wheat gluten by hydrolysis of protamex;

Study on immobilized alkali protease hydrolyzing wheat gluten;

The quality of bread was the best when the RS and wheat gluten were respectively up to 10% and 3%.

Effect of Artemisia Sphaerocephala Kraschen seed powder and vital gluten on the processing quality of oat whole meal;

Evaluate vital gluten quality with swelling index of vital gluten method;

The effects of gluten concentration, transglutaminase and gluten ratio, hydrolysis time, pH value and temperature on the emulsifying properties of vital gluten was studied.