The results showed that adding SSPS into instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the cross-linking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high water content starch foods. This article is protected by copyright. All rights reserved.