Succinic　acid　deamidated　wheat　gluten　(SDWG)　microspheres　for　encapsulation　of　fish　oil　(FO)　via　O/W/O　double-emulsion　followed　by　heat-polymerization　of　emulsified　SDWG　was　reported.　Different　SWDG　concentrations　(16.8-67.2.　mg/ml)　and　FO/SDWG　ratios　(1:3-4:3,　w/w)　were　studied.　To　optimize　the　process,　particle　size　and　Zeta　potential　of　SDWG-FO　emulsion　and　encapsulation　efficiency　(EE)　of　FO　were　analyzed.　The　most　efficient　condition　was　obtained　at　50.4.　mg/ml　for　SDWG　and　3:3　(w/w)　for　FO/SDWG　ratio,　with　an　EE　of　81.8%.　In　this　condition,　confocal　microscopy　showed　FO　well　encapsulated　in　SDWG　microspheres.　Scanning　electron　microscope　(SEM)　showed　sunken　pores　and　fractures　inside　microspheres　after　FO　was　extracted,　confirming　the　presence　of　FO　in　microspheres.　FTIR　and　electrophoresis　showed　during　microspheres　formation　dramatically　elevated　SWDG　aggregation　resulted　in　intermolecular-crosslinking　and　enhanced　interactions　(hydrogen　bonds　and　hydrophobic　interactions)　between　SDWG　and　FO.　In　the　evaluations　of　in　vitro　experiments　in　simulated　gastric　fluid　and　oxidation　stability　during　storage,　results　indicated　that　SDWG　matrix　protected　it　from　both　oxygen　and　gastric　fluid,　resulting　in　improved　storage　stability　and　release　property.　Therefore,　it　is　foreseen　that　SDWG　can　be　used　to　encapsulate　FO　or　other　sensitive　nutraceuticals　in　the　applications　of　supplementation　and　functional　foods.　©　2011　Elsevier　B.V.