The mechanism of amylase hydrolysis in preparation of rice protein isolates was studied with change of oligo-saccharide compositions and protein conformation. The results of high pressure liquid chromatograpgy (HPLC) analysis showed that during amylase hydrolysis, the contents of oligosaccharide compositions increased gradually, The change of rice protein micro-morphology observed by scan electrical microscope (SEM) showed rice dregs protein was filled with sugar, and gel structure of rice protein isolates appeared accompanied with the separation of sugar.
