The　work　is　to　investigate　wheat　gluten＇s　structural　and　functional　properties　under　the　same　degree　of　deamidation　but　obtained　different　treating　conditions.　9　modified　wheat　gluten　samples　with　the　25%,　40%,　and　55%　degree　of　deamidation　were　compared　based　on　principal　component　analysis(PCA)　and　hierarchical　cluster　analysis　(HCA)　by　total　19　indexes　of　the　degree　of　hydrolysis,　surface　hydrophobicity,　Zeta　potential,　dynamic　light　scattering,　emulsification　activity　index　(EAI),　emulsion　stability　index　(ESI),　foaming　property　and　FTIR.　According　to　the　cumulative　contribution　ratios　and　screen　plot,　8　principal　components　that　reflect　original　variables　are　extracted　in　PCA.　The　first　principle　component　mainly　combines　the　surface　hydrophobicity,　ESI,　α-helix,　β-turn,　and　α-helix/β-sheet.　The　second　is　the　combination　of　dynamic　light　scattering　and　others.　From　the　PCA　scores,　it＇s　visually　to　find　that　the　distance　of　the　three　samples　of　55%　degree　of　deamidation　are　close　to　one　another　and　their　indexes　varies　consistently,　so　they　can　be　divided　into　the　same　zone.　Similarly,　samples　of　2,　5　and　8　belong　to　the　same　zone,　and　samples　of　1,　4　and　7　another　one.　These　results　demonstrate　that　the　variation　of　treating　condition　makes　a　little　difference　to　wheat　gluten＇s　structural　and　functional　characteristics　under　the　same　degree　of　deamidation.　In　addition,　the　same　thing　happens　to　the　dendrogram　of　HCA,　leading　to　the　similar　separated　3　groups　with　9　samples.　Thus,　the　results　of　clustering(dendrogram　of　HCA)　agrees　with　the　PCA　scores.　It　provides　a　further　theoretical　proof　that　structural　and　functional　properties　of　wheat　gluten　have　no　correlation　with　the　variations　of　treating　conditions　under　the　same　degree　of　deamidation.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.