Abstract:Brown rice has comprehensive nutrition but poor taste，while milled rice has delicate taste but serious nutrient loss. Alpha-amylase was used to treat the surface of polished pearl rice produced in northeast China to make rice nutritious and taste delicate，and the effect of enzymatic hydrolysis on the surface structure of rice was studied. The results showed that the hydrolysis degree of rice starch was 4.54% when 25.0 g rice was hydrolyzed with 1.4% enzyme at 40 ℃for 120 min. The enzymatic hydrolysis led to loose pores on the rice surface，increased the water absorption index by 0.069 times，decreased the hardness，enhanced the ductility，did not change the crystal form，and weakened the crystallinity. The results of simultaneous thermal analysis in thermal decomposition showed that there was no significant change in the degradation temperature of rice before and after enzymatic hydrolysis，while the enthalpy value of rice increased after enzymatic hydrolysis，indicating that the crystalline region of starch became more stable. After treatment with the selenium addition of 3.0 μg at 30 ℃for 30 min，the selenium content of rice was 0.26 μg/g. The findings provide new ideas for studying the functional ingredientloading properties of refined rice，which can add the value of rice and demonstrates a promising prospect.