Wheat gluten is the protein after the starch and other water-soluble substances are washed from the wheat flour and then dried. Its production is huge and has a rising trend year by year. Nowadays, its application is mainly on food and food field, but there are few studies on the production of wheat protein fiber. In this study, glutenin and gliadin were purified from wheat gluten and defatted at first. Then study the effect of different factors on the rheological properties of wheat protein solution and th...