Abstract: Wheat gluten (WG) is modified by tansglutaminase in this paper. The gelatin, emulsification, emulsion stability,foaming properties, foam stability of WG increased separately by 96.7%, 43.5%, 39.1%, 32.0% and 75.9% compared with that of control. Modified WG is added to low wheat gluten flour. Water absorption, stable time, development time, valorimeter value, resistance to extension 50mm and max of the low wheat gluten flour raised separately by 7.2%, 369.6%, 121.7%, 19.6%, 184. 3% and 150.6% compared with that of control;Softening dough and extensibility decreased separately by 63.6%% and 57.2% compared with that of control. There are cross-links of globulin, prolamine and glutenin of modificated WG, the cross-link of glutenin is most obvious.

Key words: wheat gluten, modification, transglutaminase, functional properties, rheology character