1：Experimental Design and Method Selection:

MDA was selected to represent a secondary by-product of lipid peroxidation during rice ageing. The study investigated the effects of MDA modification on the structural characteristics of rice protein.

2：Sample Selection and Data Sources:

Indica rice flour (Zhongjiazao 17) with protein content of 8.63 g/100 g was used. Rice protein was prepared by mixing rice flour with NaOH solution, followed by centrifugation, pH adjustment, dialysis, and freeze-drying.

3：63 g/100 g was used. Rice protein was prepared by mixing rice flour with NaOH solution, followed by centrifugation, pH adjustment, dialysis, and freeze-drying. List of Experimental Equipment and Materials:

3. List of Experimental Equipment and Materials: Equipment included IRTracer-100 spectrometer, F-7000 fluorescence spectrometer, LC-20A liquid chromatogram system, Zetasizer Nano-ZS instrument. Materials included rice flour, 1,1,3,3-tetramethoxypropane, HCl, NaOH, phosphate buffer, SDS, glycerol, b-mercaptoethanol, bromophenol blue, Tris-HCl buffer.

4：Experimental Procedures and Operational Workflow:

Rice protein was incubated with different concentrations of MDA. Various measurements were conducted including carbonyl content, sulphydryl and disulphide content, FTIR spectrum, intrinsic fluorescence spectra, surface hydrophobicity, molecular weight distribution, particle size distribution, solubility, and electrophoresis.

5：Data Analysis Methods:

Statistical calculations were performed using SPSS 18.0 for analysis of variance (ANOVA, Duncan’s multiple range test).