Wheat gluten has been widely used in food industry to provide various functional properties in diverse products.As a basic quality index of wheat gluten,water absorption rate (WAR) which contributes to good mouth feeling of food was prominently influenced by the protein conformation and amino acid composition of the protein.Microbial transglutaminase (MTGase) which catalyze cross-linking and deamidation of protein could be a good modifier for improving the WAR of wheat gluten.