Abstract: Swelling power, solubility, differential scanning calorimetry (DSC) , rapid visco-analyzer (RVA) and the scanning electron microscopy (SEM) were applied to determine the difference of gelatinization and pasting properties on adding a certain gradient of rice protein to rice flours of 20% DOM. The result showed that the Swelling power, Solubility, Peak Viscosity (PV) , Trough, Breakdown (BD) and Final Viscosity (FV) gradually reduced with adding the certain gradient of protein, while the pasting temperature, setback, peak time and gelatinization enthalpy (ΔHr) was gradually increased. The result of scanning electron microscopy showed that rice protein and starch presented a network structure. It suggested that rice protein could interact with starch, forming a mesh structure and played an inhibition on gelatinization and expansion process in rice starch.