Objection:To explore the distribution of protein morphology and rheological characteristics from different fractions of wheat kernels,and to provide a theoretical basis for explaining the differences in the quality of flour products from different flour mill streams.Methods:The flour was prepared by pearling mill,experimental mill and industrial mill.On the basis of protein quality and quantity,the flour was used to detect the morphology of sodium dodecyl sulfate soluble protein and the dynamic rheological properties of gluten macropolymer.Results:The closer to the wheat endosperm center,the crude protein content decreased from 205.9 mg/g to 93.4 mg/g,the percentage of dry gluten in total protein increased from 0 mg/g to 1 210.2 mg/g,but the trend of gluten macropolymer in total protein is not obvious;the higher the water holding capacity of gluten,the lower the sodium dodecyl sulfate solvent retention.The density of sodium dodecyl sulfate soluble protein generally showed a gradual decrease,but the storage modulus and loss modulus plateau values of gluten macropolymer gel showed an opposite trend.They increased from 13.5 Pa to 141.6 Pa,5.3 Pa to 26.2 Pa separately.L*/ash can be used to quantitatively characterize the different fractions of wheat kernels from outside to inside effectively.Conclusions:The results showed the protein conformation structure near the endosperm center is loose.