Abstract: This study aimed to evaluate the effects of reduced glutathione(GSH)on the gluten aggregation properties of wheat flour and its molecular mechanism.Zhengmai 136 was used as the experimental material, and the gluten aggregation characteristics of wheat flour in response to reduced glutathione(GSH)were studied using the gluten peak tester.The content of free sulfhydryl groups and disulfide bonds in the suspension when gluten started to aggregate was analyzed.The results showed that with the increase of GSH, the gluten aggregation time decreased, the peak maximum time and gluten aggregation energy decreased gradually, the maximum torque did not change significantly, and the decrease in torque 120 s after maximum torque gradually increased.The content of free sulfhydryl groups at the starting point of gluten aggregation gradually increased and the content of disulfide bonds gradually decreased.Taken together, GSH broke the disulfide bonds of inter/intra proteins in wheat flour, accelerated the depolymerization of proteins, and hindered the participation of proteins in cross-linking of gluten, weakening the aggregation characteristics of gluten.