Abstract: Fluorescence spectroscopy and UV spectrum were used in this study to elucidate the mechanism of rice aging. Investigated. interactions between rice starch and glutelin,and the impacts of their interaction on solubility,foaming property and digestibility. The results showed that solubility and foaming property of glutelin were gradually reduced during aging,and the reduced rate was growing with the addition of starch. UV spectrum and Fluorescence spectroscopy analysis showed that the addition of starch affected the tertiary structure of glutelin during aging,and microenvironment around tryptophan and tyrosine residues were changed.Glutelin and starch was associated tightly during aging which further caused red-shift of fluorescence emission peaks and fluorescence quenching. Besides,the digestibility of glutelin and starch were also decreased. With increasing of the content of starch,the reduced rate of digestibility of glutelin was increased,correspondingly,the increased proportion of glutelin also caused the drop of starch digestibility.