Rice is treated with different heating times, and starch is extracted from the heated rice. Detection instruments such as electron microscope scanner, differential scanning calorimeter, texture analyzer, and rheometer are used to study the effect of heating time on rice starch. The enzymatic hydrolysis method was used to determine the content of resistant starch in heat-treated rice due to the influence of particle morphology, thermodynamic properties, gel properties, rheology and other properties. The results show that as the heating time increases, the swelling power and solubility of starch first increase and then decrease; when the heating time is 0 to 10 minutes, the content of resistant starch decreases, ranging from 18.01% to 8.10%; starch granules are composed of Individual independent particles gradually expand to adhere to each other, and the gelatinization enthalpy decreases; the hardness, extensibility, etc. all change to varying degrees; the shear stability of the starch paste decreases

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Original research was done by Sun Zhida, Yang Chao, Tian Binqiang, Xie Bijun, Zhao Na

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