Physicochemical properties of high-amylose rice starches during kernel development

► TQ and TRS starches showed similar amylose contents and shapes at early developmental stage. ► Heterogeneous TRS starches had higher amylose content than homogeneous TQ starches did at middle and late developmental stage. ► TRS starch crystallinity changed from A- to C- via CA-type with kernel development. ► TRS starches showed different crystal, thermal and hydrolytic properties from TQ with amylose content increase. ► The amylose content had negative correlations with crystallinity, gelatinization enthalpy, swelling power, enzyme digestibility, and acid hydrolysis.