Wheat gluten, also known as active gluten flour, has a protein content of over 80% and complete amino acid composition, and is a plant protein source with rich nutrition, high quality and low price. Gluten is mainly composed of gluten with small molecular weight, spherical shape and good ductility, and gluten with large molecular weight, fibrous shape and strong elasticity. Wet gluten, which forms a network structure after absorbing water, has good viscoelasticity, extensibility, heat setting, emulsification and film-forming properties, such as gluten, baked bran, moldy bran, old meat, vegetarian sausage, vegetarian chicken, vegetarian duck and oil gluten in traditional products, which are all simple applications of the above characteristics.
Because of its rich natural resources and good economic benefits, gluten has rapidly developed into a worldwide commodity, which has been produced in large quantities in the United States, Canada, Europe, Australia and other countries and has been widely used in industry for a long time. There are more and more researches on its utilization and development in Japan, America and other countries? [ 1]。