Wheat gluten is rich with glutamine and hydrophobic amino acids,and has some unique properties such as poor water-solubility,etc.To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase(MTGase) deamidation with increasing polar groups on gluten.In this study,firstly,wheat gluten was incubated 24 hours with glucose or dextran at 60℃ and 75% relative humidity to promote the formation of Maillard reaction.Available ε-NH2 groups of wheat gluten were masked approximately 40% and 20% respectively.A 5% suspension solution of glycosylated glutens was to be deamidated by MTGase 100 U/g gluten at 37℃,pH 6.0 for 7 h,the amount of NH3 released during the reaction reached 40 μM NH3/g protein and 50μM NH3/g protein while the amount of NH3 released reached 31μM NH3/g protein to un-glycosylated glutens.After gluten was glycosylated followed by MTGase reaction,the surface hydrophobicity and the solubility property were slightly increased.The water holding capacity and oil holding capacity were raised effectively by deamidation.