The　synergistic　coupled　improvement　of　functional　properties　by　natural　deep　eutectic　solvent　(NADES)　superdeamidated　wheat　gluten　(WG)　was　investigated.　Screening　by　eight　NADESs,　glucose-citric　acid　NADES　(G-C,　molar　ratio　at　2:1)　super-deamidated　WG　(SDWG-N)　exhibited　the　exceeding　emulsification　properties　(22.37　m2/g)　and　foaming　stability　(85.61%),　which　were　significantly　higher　than　those　of　citric　acid　deamidated　WG　(CDWG).　Degree　of　deamidation　and　protein　recovery　of　SDWG-N　(26　mg/mL)　reached　95.47%　and　96.77%　respectively　at　121　degrees　C　for　14　min　at　the　condition　that　G-C　was　diluted　to　18%　(v/v).　Supra-molecular　structural　properties　of　G-C　NADES　reflected　that　the　charge　inhomogeneity　of　G-C　promoted　the　affinity　of　water　to　the　amide　groups　via　ionizing　more　H+　and　formed　hydrogen　bonds　with　amino　acid　residues,　thus　achieving　the　strong　coupling　super-deamidation　of　WG.　SDWG-N　showed　higher　stability　as　function　of　pH　2-12　than　CDWG.　Fluorescence　and　FTIR　spectra　explored　more　unfolded　and　flexible　with　greater　exposed　hydrophobic　groups　and　lower　degree　of　aggregation　of　SDWG-N,　which　exhibited　the　synergistic　coupled　effect　of　super-deamidation　by　G-C　on　WG.　It　suggested　that　SDWG-N　would　be　used　as　a　strong　stabilizer　at　water/oil　and　gas/water　interface　with　further　potential　to　cooperate　with　other　macromolecules　for　food　use.