Abstract: Indica glutinous rice was select as the object, its protein components were changed by deproteinization, and the effects of different proteins on the pasting properties of glutinous rice flour were studied by Rapid Viscosity Analyzer parameters. SEM, NMR and FTIR were used to measure the changes in the expansion ability of starch during sample heating, surface microstructure, water migration, water binding capacity of the sample and chemical bonds in the sample. The results showed that with the removal of glutelin, the peak viscosity and degradation of the sample were significantly reduced, and its effect on pasting properties was the largest, followed by the removal of globulin and prolamin. Removal of globulin can significantly reduced the setback of the sample. The peak time and gelatinization temperature of the sample increased after the removal of globulin and glutelin. With the removal of globulin, glutelin and prolamin, the sample particles became dispersed, and the angular shape was smooth and rounded, as well, starch particles gradually precipitated out of the sample. The hydrogen bonds between starch and protein and the protection of protein against starch swelling were both weakened, as well, the swelling force and peak viscosity were both reduced. In addition, the removal of globulin, glutelin and prolamin significantly reduced starch's water-holding capacity, making it more difficult for starch to gelatinize and resulting in an increase of the gelatinization temperature of the sample and the overall decrease of the viscosity curve. Glutelin performed the greatest influence on the binding capacity of water and the hydrogen bonds around starch, followed by globulin and prolamin, which have the same tendency as pasting properties.