Deamidated　wheat　gluten　by　succinic　acid　(SDWGH)　was　dried　by　spray-drying　or　freeze-drying　methods.　Effect　of　both　drying　methods　on　soluble　nitrogen　index,　Zeta　potential,　molecular　weight　distribution,　secondary　structure,　and　topographical　and　functional　properties　of　SDWGH　was　studied.　Results　showed　that　upon　both　spray-drying　and　freeze-drying,　glutenins　changed　into　smaller　molecular　weight　polymeric　proteins.　Freeze-drying　had　a　higher　effect　on　rupturing　SDWGH　than　spray-drying,　resulting　in　the　loss　of　network　structure　and　the　formation　of　individual　aggregates.　Spray-drying　led　to　a　dramatic　re-aggregation　of　ruptured　SDWGH　molecules　and　a　web-like　structure　of　protein　matrix　was　formed.　Results　from　the　evaluation　of　emulsification　and　foaming　properties　showed　spray-drying　maintained　functionalities　of　modified　wheat　gluten　as　freeze-drying　did　under　the　acidic　condition　but　showed　inhibition　on　them　under　the　neutral　condition.　Therefore,　the　present　results　will　provide　a　better　understanding　of　property　and　conformational　changes　of　deamidated　wheat　gluten　upon　drying.　This　research　generated　some　important　information　for　the　use　of　modified　wheat　gluten　on　new　product　formulations　and　fortification,　such　as　protein-fortified　beverages,　infant　formulas,　coffee　whiteners,　emulsifiers,　and　flavor　enhancers.　Crown　Copyright　(C)　2012　Published　by　Elsevier　Ltd.　All　rights　reserved.