Abstract: Gluten virgin pulp (wet gluten) and gluten powder (active gluten powder) were used as research objects. Comparisons of tensile extensibility, tissue protein production process and gluten quality (tensile properties, sensory evaluation) between gluten virgin pulp and gluten powder were conducted. Results showed that tensile breaking force of wet gluten was lower than gluten powder. The extensibility of wet gluten was higher and texture was softer than dried gluten powder, making the conveying and mixing of materials facilitated during extrusion process. The preparation process of tissue proteins from gluten virgin pulp effectively combined the two production processes of gluten powder and tissue proteins so as to simplify process, save resources, reduce costs and achieve continuous industrialization. Compared with the tissue protein production process from gluten powder, the process from wet gluten was energy-saving due to its low parameters, such as temperature of 260 ℃, screw rotation speed of 280 r/min, and material moisture of 52%. According to the sensory evaluation and texture analysis, tissue protein from gluten virgin pulp had low degree of organization and tasted better than tissue protein from gluten powder.