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Starch granule surface and channel proteins (GSCP) or starch granule channel proteins (GCP) were respectively removed from waxy and non-waxy rice starches. The effects of α-amylase hydrolysis on the lamellar structure changes of rice starches were examined by small-angle X-ray scattering (SAXS). SAXS revealed that the scattering peaks of hydrolyzed starch granules were broadened. The result was also evidenced by the decreased peak areas (A) and increased peak width at half-maximum (W). The α-amylase hydrolysis of starches could induce a transformation from a mass to a surface fractal and increase the compactness of starches. Moreover, the thickness of amorphous lamellae (d_a) decreased and that of crystalline lamellae (d_c) increased for starches after hydrolysis. Hydrolyzed starches exhibited a higher proportion of short-branch chains (fa) and long-branch chains (fb3) compared to their native …