This experiment studied the differences in the internal structure of rice before and after yellowing by measuring the rheological properties, thermal properties, viscosity and structure of rice before and after yellowing. The results show that the total color difference of yellowed rice decreases, the amylose mass fraction increases, the amylopectin mass fraction, protein mass fraction and fat mass fraction decrease, the gelatinization temperature increases, the viscosity and disintegration value decrease, and the rheology Characteristic analysis results show that after yellowing, the storage modulus and loss modulus of rice decrease accordingly, the particles are closely associated and arranged, the fluidity and shear resistance are enhanced, and the thixotropic ring area is reduced, showing obvious non-conformity. Newtonian fluid characteristics. There is no significant difference in the Fourier transform infrared spectrum of rice, but the peak intensity ratios of yellowing rice at 1 047 cm-1 and 1 022 cm-1 increase, indicating that yellowing will increase the content of short-range ordered structures within rice. By studying the differences in the internal structure of rice before and after yellowing, it will help to establish an early warning mechanism for yellowing and the industrial application of yellowing rice.

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Original research was done by Liu Min, Liu Jinguang, Zhou Zhongkai, Sun Hui, Zhang Zhiping, Xiao Yue

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