A study looked at two rice mutants with changes in starch properties. The mutants had chalky grains with different starch structures compared to normal rice. The mutants had more amylose but less gel consistency. Their starch had shorter chains and lower crystallinity, affecting their gelatinization properties. The mutants also showed higher pasting properties than normal rice. This shows that a specific gene, OsbZIP09, plays a key role in rice grain quality and starch structure.