The researchers studied how to make soluble wheat gluten using enzymes. They milled wet wheat gluten and treated it with alkali proteinase for 10 minutes at 55℃. The protein content of the final product was 75.1%, with a hydrolysis degree of 2.0%. The nitrogen soluble index was 95.5%, emulsification capacity was 1.7, and emulsification stability was 84.6%.