Effects of deamidation on aggregation and emulsifying properties of barley glutelin

► Deamidation improved the barley glutelin solubility and emulsifying properties. ► Barley glutelin underwent a rapid hydrolysis and unfolding at the initial stage of deamidation. ► The deamidated glutelin formed soluble aggregates with very high molecular weight. ► These aggregates stabilised the emulsions at a broad range of deamidation levels.