In order to inhibit effectively the deterioration of glutenin during freezing. The effects of γ-polyglutamic acid on hydration and structure of glutenin during frozen storage were studied by magnetic resonance imaging， Fourier infrared， differential scanning calorimetry， dynamic rheometer and scanning electron microscopy. The results showed that the addition of γ-polyglutamic acid can effectively improve the water retention capacity of glutenin， and convert 2% free water content of glutenin into weakly bound water， and significantly improve the moisture migration of glutenin induced by frozen storage. At the same time， the decrease of β-sheet content and the increase of random curl content in the secondary structure of glutenin were inhibited. The thermodynamic results showed that γ-polyglutamic acid increased the denaturation temperature of glutenin during 7 weeks of freezing to 4 ℃， which reduced the decrease of thermal enthalpy during the freezing period and significantly improved the decline of elastic properties during glutenin freezing. The glutenin network with γ-polyglutamic acid added has less damage to the space network during its frozen storage， and it shows a more complete network than without adding more cross-linking.