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Rice glutelin is poorly soluble which restricts its potential food application. Succinylation is a chemical modification that improves the solubility of proteins by derivatising the ɛ‐amino group of lysine residues. In this study, rice glutelin was modified by succinic anhydride at different succinic anhydride concentrations (10%, 20%, 30%, 40%, and 50%). The succinylated rice glutelin samples showed...