Microbial transglutaminase was used to modify wheat gliadin crude extracts（EXTs） or its enzymatic hydrolysis through cross-linking reaction. And this work mainly studied the improvement of the emulsion stability of wheat gliadin by comparing the addition of three different exogenous amino donors， ethylglycinate（Gly-O-Et）， 6-epsilon-aminocaproic acid（EACA） and monoethanolamine（MEA）. The results showed that the 2 h cross-linking products of unhydrolyzed EXTs reacting with Gly-O-Et showed the best emulsion stability. The 4 h cross-linking products of unhydrolyzed EXTs with EACA displayed the best emulsion stability. The 2 h cross-linking products of unhydrolyzed EXTs with MEA demonstrated the best emulsion stability. The characteristic analysis of the three cross-linking products showed that the MEA products had the smallest particle size under acidic condition while the structure of EACA products was the most stable， and according to the formula of absorption energy， the EACA products displayed the largest 3-phase contact angle.