In this study， three types of natural starch from different sources were selected and mixed with actomyosin (AP) according to the binder method of traditional vermicelli production process. The rheological properties of blend doughs were comparative studied (n<1). It was found that all blends had shear thinning characteristics. In terms of dough rigidity (K)， the BS-AP (bean starch-actomyosin) dough appeared highest value 17.23， while the PS-AP (potato starch-actomyosin) had the lowest value 4.02. The thixotropy of the blends showed the following trend: bean source>cereal source>potato source. The results of molecular interaction intensity in the blends showed that there was no covalent bond connection between actomyosin and starch， but only physical connection(Z'>0). The results of creep and fluidity are consistent. The Je/Jmax value of the BS-AP blend was the highest， reaching 71.14%， which is significantly higher than that of the MS-AP blend (64.45%)， indicating that it had better resilience. The results of temperature ramp indicated that the interaction between actomyosin and starch in the gel process is weak， and the formation of gel network is also independent. In conclusion， bean starch-actomyosin dough is more suitable for production by dropping method， while potato starch-actomyosin dough is more suitable for production by extrusion method.