Wheat gluten protein is a nutrient-rich and inexpensive vegetal protein source, and it has wide applications in the food and non-food areas. The rheology and thermal stability of the natural wheat gluten protein is relatively poor, which has some restrictions to some extent in its scope of applications. Therefore, it is particularly important for the development of its new application value. The effects of some factors on wheat gluten protein structure and functional properties were summarized, and several modification methods of wheat gluten protein were discussed to improve its application value.