BACKGROUND:　Different　carbohydrates　elicit　various　effects　on　the　digestibility　and　the　glucose　release　rate,　so　it　is　of　interest　to　develop　a　sustained-release　noodle　based　on　the　combination　of　different　carbohydrates　and　reveal　the　sustained-release　mechanism.　RESULTS:　The　data　obtained　suggest　that　xanthan　and　konjac　gum　exhibited　excellent　and　synergistic　sustained-release　properties,　whereas　cornstarch　showed　the　lowest　average　digestion　rate.　The　sustained　release　was　particularly　evident　when　the　noodle　consisted　of　the　following　components:　50g　of　25gkg-1　hydrophilic　colloid　mixture　solution　composed　of　a　1:1　mass　ratio　of　xanthan:konjac　gum　and　100g　of　reconstructed　flour　consisting　of　200gkg-1　buckwheat　flour,　400gkg-1　cornstarch,　and　400gkg-1　plain　flour.　The　morphological　structure　of　noodles　revealed　that　the　composite　hydrophilic　colloids　strengthened　the　interaction　between　the　gluten　network　and　starch　granules.　This　buried　starch　within　the　three-dimensional　structure　thereby　releasing　glucose　in　a　slow　and　sustained　way.　The　most　suitable　model　to　describe　glucose　release　from　noodles　was　the　Ritger-Peppas　equation,　which　revealed　that　matrix　erosion　contributed　to　the　release　mechanism.　CONCLUSION:　These　findings　indicate　that　the　controlled　use　of　hydrophilic　colloids　and　starches　in　manufacturing　noodles　could　modulate　the　glucose　sustained-release.　©　2016　Society　of　Chemical　Industry.