Abstract: The morphology,starch- iodine complex,texture properties and transparency of rice starches with different amylose content were studied with scanning electron microscope( SEM),full- wavelength automatic scanners and texture analyzer. Generally,all the rice starch granules display very similar polyhedral shapes and smooth surface.The average chain length and degree of polymerization of the rice starch granules increase with the increase of amylose content.The amounts of short chains of“younuo 3”were more than the long chains,which were almost the same with“hua you xiang zhan”rice starches.Results of texture porfile analysis indicated that the hardness,gumminess and chewiness of rice starch gels increase and the cohesiveness derease with the increase of amylose content.In addition,the transparency of rice starches continuously decreased.