Average Chain Length Of Amylopectin Research Articles

Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam

The objective of this study was to compare the structural and functional attributes of Chinese yam starches obtained via different domestic cooking methods. Cooking changed the crystalline type from the C type to the CB type, and disrupted the short- and long-range molecular order of Chinese yam starch. The average chain length of amylopectin in BOS (boiling starch) was the smallest at 22.78, while RWS had the longest average chain length, reaching 24.24. These alterations in molecular structure resulted in variations in functional properties such as solubility, swelling power (SP), pasting characteristics, and rheological properties. Among these alterations, boiling was the most effective method for increasing the water-binding capacity and SP of starch. Specifically, its water holding capacity was 2.12 times that of RWS. In vitro digestion experiments indicated that BOS has a higher digestion rate (k = 0.0272 min−1) and lower RDS (rapidly digestible starch), which may be related to its amylopectin chain length distribution. This study can guide us to utilize yam starch through suitable cooking methods, which is relevant for the processing and application of Chinese yam starch.

Response of yield and quality of Japonica rice to different gradients of moisture deficit at grain-filling stage in cold regions

Abstract Water stress significantly affects on rice yield and quality. Eight Japonica varieties from the first and second accumulated temperature zones of Heilongjiang Province were used as materials and four moisture gradients (0, −10, −25 and −40 kPa) were conducted at the grain-filling stage to clarify the effect of water stress on the rice yield and quality in cold regions. The results showed that the rice yield was reduced due to the decrease in the seed setting rate. Rice chalkiness was significantly increased by drought stress, especially under −10 kPa. The protein content of most varieties was significantly reduced and taste quality was increased under −25 to −40 kPa. The effect on protein components increased with increasing drought stress. The gel consistency decreased and the average chain length of amylopectin was less affected by drought. With an increase in moisture deficit, the rapid viscosity analyzer characteristics and chain length distribution of amylopectin showed a trend of first increasing and then decreasing or decreasing and then increasing. The response of starch to mild and severe drought varied. Our study provides a theoretical basis for the efficient utilization of water and high quality and yield of Japonica rice.

Effects of different isolation methods on the structure and functional properties of starch from tiger nut (Cyperus esculentus L.) meal

Tiger nut (Cyperus esculentus L.) tuber meal as the major by-product of tiger nut oil production is a promising starch source. Starches obtained from tiger nut meal using different isolation methods were compared: distilled water (DWS), citric acid (CAS), enzyme (ESS), 0.5 g/L NaOH (LNS-0.5), 2 g/L NaOH (MNS-2), and 5 g/L NaOH (HNS-5). The highest yield (36.2% of tiger nut meal) was observed in HNS-5. Moreover, HNS-5 demonstrated the smallest particle size (7.69 μm), the highest amylose ratio (13.7%), and strongest freeze-thaw stability. ESS showed the highest relative crystallinity (20.0%), pasting temperature (79.1 °C), and its gel demonstrated higher hardness and adhesiveness compared to others. The average chain length of amylopectin (degrees of polymerization: 20.0−20.6), and the proportion of the amorphous phase (7.67%–8.66%) in starches were slightly affected by different isolation methods. Nevertheless, the crystalline pattern (C-type) of all starches was not changed, and all starch gels exhibited a similar single rate constant (0.037 min−1) during the simulated digestion process. Therefore, different isolation methods could be used to achieve different processing objectives, such as high yield or obtaining starch with enhanced properties.

Effects of exogenous salicylic acid on starch physicochemical properties and in vitro digestion under heat stress during the grain-filling stage in waxy maize

Waxy maize starch serves as a pivotal component in global food processing and industrial applications, while high temperature (HT) during the grain-filling stage seriously affects its quality. Salicylic acid (SA) has been recognized for its role in enhancing plant heat resistance. Nonetheless, its regulatory effect on the quality of waxy maize starch under HT conditions remains unclear. In this study, two waxy maize varieties, JKN2000 (heat-tolerant) and SYN5 (heat-sensitive) were treated with SA after pollination and then subjected to HT during the grain-filling stage to explore the effect of SA on grain yield and starch quality. The results indicate that exogenous SA under HT treatment led to an increase in kernel weight and starch content in both varieties. Moreover, SA reduced the HT-induced holes on the surfaces of starch granules, enlarged the starch granule size, elevated the amylopectin branching degree, and reduced amylopectin average chain length. Consequently, improvements of pasting viscosity and the decrease of retrogradation percentage of starch were observed with SA under HT. Exogenous SA reduced HT-induced rapidly digestible starch content in SYN5, but had no significant effect on that in JKN2000. In summary, SA pretreatment effectively alleviated the detrimental effects of HT on starch pasting and thermal properties of waxy maize.

Effects of starch multiscale structure on the physicochemical properties and digestibility of Radix Cynanchi bungei starch

Radix Cynanchi bungei (RCb) contains 40–70 % starch, yet little is known about the structure and properties of RCb starch. In this study, the multiscale structure of two cultivars of RCb starch (YW201501 and BW201001) were characterized, and the effects of starch structure on its physicochemical properties were investigated. The differences in physicochemical properties of RCb starch were influenced by its multiscale structure. The starch granules were round and irregular polygon, with sizes ranging between 2 and 14 μm. YW201501 had a higher amylose (21.81 %) and lipid (0.96 %) content, molecular weight (59.5 × 106 g/mol), and A chain proportion (27.5 %), and a lower average granule size (6.14 μm), amylopectin average chain length (19.7), and B3 chain proportion (10.3 %). Both starches were B-type crystalline, with higher crystallinity (26.3 %) and R1047/1022 (0.74) for YW201501, resulting in large gelatinization enthalpy. In addition, the higher peak viscosity and larger retrogradation degree of YW201501 were correlated to its higher amylose content. In vitro digestibility revealed that the low rapidly digestible starch and high resistant starch of BW201001 were related to the fine structure of starch. YW201501 and BW201001 had a medium glycemic index (62.6–66.0) with potential for processing into healthy starchy foods.

A new insight into the biosynthesis, structure, and functionality of waxy maize starch under drought stress.

Drought stress (DS) is the main abiotic stress that maize suffers during its whole growth period, and maize is also sensitive to DS. It had been demonstrated that DS could improve the quality of normal maize starch. However, waxy maize, which has special properties, has not been explored in depth, which limits the breeding and cultivation of waxy maize varieties and the application of waxy maize starch. Therefore, in this study, we investigated the effects of DS on the biosynthesis, structure, and functionality of waxy maize starch. The results showed that DS decreased the expression level of SSIIb, SSIIIa, GBSSIIa, SBEI, SBEIIb, ISAII, and PUL, but increased the expression level of SSI and SBEIIa. DS did not change the average chain length of amylopectin, while increased the relative content of fa chains (RCfa ) and decreased the RCfb1 and RCfb3 . Furthermore, DS decreased the amylose content, amorphous lamellar distance da , semi-crystalline repeat distance, and average particle size, whereas it increased the relative crystallinity, crystalline distance dc , the content of rapidly digested starch in the uncooked system and resistant starch content in both the uncooked and cooked system. For waxy maize, DS could raise the relative expression level of SSI and SBEIIa, thus increasing RCfa . The larger number of RCfa could create steric hindrance, which can lead to producing more resistant starch in waxy maize starch. © 2023 Society of Chemical Industry.

Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques.

In this study, as-is (ca. 12% moisture by mass) and hydrated (50% water by mass) granules of waxy potato (WP), waxy wheat (WW), waxy maize, normal maize, and high-amylose maize (HAM) starches were investigated by using small-angle neutron and X-ray scattering (SANS and SAXS), wide-angle X-ray scattering, and ultra-small-angle neutron scattering. The SANS and SAXS data were fitted using the two-phase stacking model of alternating crystalline and amorphous layers. The partial crystalline lamellar structures inside the growth rings of granules were analyzed based on the inter-lamellar distances, thicknesses of the crystalline lamellae and amorphous layers, thickness polydispersities, and water content in each type of layer. Despite having a longer average chain length of amylopectin, the WP and HAM starches, which had B-type allomorph, had a shorter inter-lamellar distance than the other three starches with A-type allomorph. The WP starch had the most uniform crystalline lamellar thickness. After hydration, the amorphous layers were expanded, resulting in an increase of inter-layer distance. The low-angle intensity upturn in SANS and SAXS was attributed to scattering from interfaces/surfaces of larger structures, such as growth rings and macroscopic granule surfaces. Data analysis methods based on model fitting and 1D correlation function were compared. The study emphasized─owing to inherent packing disorder inside granules─that a comprehensive analysis of different parameters was essential in correlating the microstructures with starch properties.

Starch Physicochemical Properties of Normal Maize under Different Fertilization Modes

Improving the quality with desired functions of natural starch through agronomic practice will meet the increasing need of people for natural, functional foods. A one-off application of slow-release fertilizer is a simple and efficient practice in maize production, though its influence on the starch quality is scarce. In the present study, the structural and functional properties of the starch of normal maize under two fertilization modes (one-off application of slow-release fertilizer at the sowing time (SF), and three applications of conventional fertilizer at the sowing time, and topdressing at the jointing and flowering stages (CF)) under the same fertilization level (N/P2O5/K2O = 405/135/135 kg/ha) were studied using Jiangyu877 (JY877) and Suyu30 (SY30) as materials. The observed results indicate that the size of starch granules was enlarged by fertilization and the size was the largest under CF in both hybrids. The amylose content was unaffected by CF and reduced by SF in both hybrids. In comparison to no fertilizer (0F), the peak 1/peak 2 ratio was decreased by CF in both hybrids, whereas the ratio under SF was unaffected in JY877 and decreased in SY30. The amylopectin average chain-length was reduced by fertilization and the reduction was higher under CF in JY877. The relative crystallinity was increased by CF in both hybrids and the value under SF was unaffected in SY30 and increased in JY877. The peak, trough, and final viscosities of starch were increased by fertilization in both hybrids. The starch thermal characteristics in response to fertilization modes were dependent on hybrids. The retrogradation enthalpy and percentage were increased by CF in both hybrids, whereas those two parameters under SF were increased in SY30 and decreased in JY877. In conclusion, starch with similar granule size, higher peak 1/peak 2 ratio, and lower relative crystallinity was obtained under SF than under CF for both hybrids. Longer amylopectin chain-length was observed in JY877, which induced lower pasting viscosities in SY30 and lower retrogradation characteristics in JY877.

Effects of the duration of post-silking drought on the starch physicochemical properties of waxy maize.

Drought is a major abiotic stress that affects the physicochemical properties of cereal starch. However, quantitative information on the effects of drought duration on the starch quality of waxy maize, a special maize-type starch composed of nearly pure amylopectin, has been lacking. The effects of post-silking drought duration 1-10 (DS10), 1-20 (DS20), and 1-30 (DS30) days after pollination on the physicochemical properties of starch were assessed from 2019 to 2020 using two waxy maize hybrids as materials. With extending drought duration, the starch granule size and average amylopectin chain length of Jingkenuo2000 (JKN2000) gradually increased, with those of Suyunuo5 (SYN5) being the highest for DS20, followed by DS30. All drought durations decreased the degree of branching of both hybrids, with the lowest value obtained for DS30 and DS20 in JKN2000 and SYN5, respectively. Relative crystallinity increased for DS30 in both hybrids but its responses for DS10 and DS20 differed. Pasting viscosities and gelatinization enthalpy were decreased and retrogradation percentage was increased by drought stress. The lowest pasting viscosities were observed for DS30, and the highest retrogradation percentage was found for DS10 in general. Post-silking drought led to the pasting and retrogradation properties deteriorating, with decreased pasting viscosities and increased retrogradation percentage. The decrease in viscosity was caused by enlarged granules. Meanwhile, the increased proportion of amylopectin chains with a degree of polymerization of 25-36 resulted in lower viscosity and higher retrogradation. © 2022 Society of Chemical Industry.

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality.

Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this study, four PNF levels (0, 60, 120, 180 kg N ha−1) were grown with the same basal and tiller fertilizer (150 kg N ha−1). The starch physicochemical properties, fine structure, texture properties and eating quality of two japonica rice were determined. We found that the content of total protein, crude fat and amylose between superior and inferior grains were significantly different. Compared with inferior grains, superior grains had low relative crystallinity, good pasting characteristics and outstanding eating quality. With the increase of nitrogen application rates, the starch volume mean diameter was lower; the average chain length of amylopectin was longer; and the relative crystallinity of starch was higher. The changes above in starch structure resulted in an increase in starch solubility, swelling power and gelatinization enthalpy, and led to a decrease in retrogradation enthalpy, retrogradation percentage and pasting viscosity, consequently contributing to the increase in hardness and stickiness of rice and the deterioration of taste value. These results indicated that topdressing PNF lengthened the amylopectin chain, decreased starch granule size, enhanced crystallization stability and increased gelatinization enthalpy, which were the direct reasons for the deterioration of cooking and eating quality.

Young cereal grains as a new source of healthy and hypoallergenic foods: a review.

Young cereals contain higher quantities of nutrients such as sterols, γ-oryzanols, tocols and phenolic compounds than mature grains. They are more easily digested with low allergenic potential. Applications of young cereals include plant-based milk substitutes, substitution of wheat flour, malting, fructose and pigments production. Research on young cereals is scarce and mainly focused on botanical studies. This review focused on major young cereals (wheat, rice and corn) compositions, bioactive compounds and applications that will benefit future research in plant-based food and functional ingredients. During grain maturity, amylose content increased, whereas amylopectin content and its structure varied depending largely on grain type. In rice, non-significant differences in average chain length of amylopectin during grain maturity were reported, with protein contents of young rice and wheat higher than at their mature stages. High digestibility of the flowery-to-milky stage rice protein indicated lower allergen levels. Immune-reactive gluten was not found in young wheat. Young wheat contained high essential amino acids with a more balanced profile, particularly for lysine. The angiotensin-converting enzyme inhibitory effect of milky stage protein hydrolysate was higher than mature protein. Young grains contained less starch with more fiber and sugar. Antioxidant activity in young rice was high as it contained gamma-oryzanol, ascorbate, glutathione tocopherols and phenolic compounds. This review of the available information concerning the composition, properties and functional ingredients of immature cereals will assist future research in plant-based food and functional ingredients.

The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth

The aim of this study was to explore the relationship between the structural and functional properties of starch isolated from Atlantic potatoes at different stages of growth without the effect of varieties and growth environment. The molecular size and chain-length distribution of amylopectin significantly varied with growth. The Mw and Mn of amylopectin ranged from 2.976 × 107 to 4.512 × 107 g/mol and 1.275 × 107 to 2.295 × 107 g/mol, respectively, suggested that the polydispersity varied with growth. The average chain length of amylopectin during potato growth showed small but significant changes and ranged from DP 23.59 to 24.73. Overall, Afp chains, Acrystal chains, and B1 chains increased with growth, and B2 and B3 chains decreased with growth. There was wide variation in starch pasting, gelatinization, retrogradation, in vitro starch digestibility, swelling power, solubility, and gel stability properties. Specifically, potato starch harvested at the earliest time had the highest resistant starch content. The variation trend of swelling power and solubility was similar, reached highest value at 42 days, were 20.38 g/g and 8.83%, respectively. Correlation analysis revealed that the physicochemical properties were significantly affected by amylopectin fine structure. The results of this study enhance our understanding of the structure–function relationship of potato starch.

Pasting, gelatinization, and retrogradation characteristics related to structural properties of tea seed starches

The fine structure-function (physicochemical properties) relationships of tea seed starches from seven cultivars were investigated. Tea seed starch granules were small size (2.4–11.8 μm) and round with an A-type X-ray diffraction pattern. The amylose content (AC) ranged from 29.8 to 33.5%, and was positively correlated with setback viscosity (SB), but not correlated with the gel hardness (HD). The peak gelatinization temperature (Tp) was low (67 °C) for one cultivar while intermediate (71–74 °C) for the others. AC was also negatively correlated with the relative crystallinity (RC) of tea starches. The amount of long B chains and average chain length of amylopectin were positively correlated with RC, which determined the Tp. The relative length of amylopectin peak 2 (XAP2) was negatively correlated with SB. The amount of amylopectin A chains showed a negative correlation with HD and hot paste viscosity (HPV). The current findings will be helpful to increase the understanding of tea seed starch quality for its application in food processing.

Effect of molecular structure on phase transition behavior of rice starch with different amylose contents

Phase transition behaviors in starch-water system and molecular structures of rice starches isolated from four Korean cultivars with different amylose contents were investigated and the importance of structural features affecting starch phase transitions was also explored. The Dodam starch with the highest average chain length of amylopectin (26.1), the highest proportion (24.3 %) of long chains (DP ≥ 37), and the lowest proportion (17.5 %) of short chains (DP 6-12) displayed the highest gelatinization and retrogradation temperatures. Enthalpies of ice freezing and melting, and glass transition temperature (Tg′) of rice starches increased with increasing amylose content and decreasing proportion of short amylopectin chains because these structural features are related to a higher thermal stability of the starches. Ice melting temperature was also influenced by amylopectin chain structures. The results suggest that the phase transition behaviors of rice starches were highly influenced by their amylose content and amylopectin chain length distribution.

Mechanistic insights into the role of starch multi-level structures in functional properties of high-amylose rice cultivars

The multi-level structures of starch (including molecule, crystalline and granular morphology) and functional properties (pasting behavior, gelatinization and in vitro digestion) of starch granules from different rice cultivars were investigated and their relationships were analyzed. At the molecular level, the transgenic rice cultivar RS10 modified by inhibition of starch branching enzyme IIb (SBE IIb) presented significantly higher amylose content (46.7%), longer amylose chains, smaller whole molecular size and higher amount of amylopectin long B3 branch-chains compared to its wild-type line RS10W and the other two regular cultivars. All the rice cultivars showed A-type crystalline structure but the relative crystallinity varied significantly with the lowest in RS10 and the highest in the low-amylose cultivar Chang5. Pearson correlation analysis indicated that the gelatinization temperature and RS content showed significantly positive correlation with amylose content and average amylopectin chain length, but were negatively correlated with short branch-chains in amylopectin (A chains). The gelatinization enthalpy, relative crystallinity, pasting viscosity, and digestion rate and extent were observed showing significantly negative correlation with amylose content and B3 chains. The structure-functionality relationships illustrated the variations in the functional properties among the rice cultivars could be largely attributed to the different starch molecular and crystalline structures. Nonetheless, the highly aggregated compound voluminous granules could also be responsible for the remarkable lower digestion rate and improved RS content in the native starch as observed in the transgenic high-amylose RS10. This work is meaningful for plant breeders to develop rice cultivars with tailored starch functionality and enriched RS content.

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Pre-gelatinized starches were added to solve the problem of an easily broken noodle belt in the processing of noodles with high value-added Tartary buckwheat. The fine structure and physicochemical properties of different pre-gelatinized starches, namely, drum-dried tapioca starch (DDTS), extrusion-cooked maize starch (ECMS), and drum-dried maize starch (DDMS), were investigated. The microstructure, water status/distribution, texture, and mechanism of improving high value-added Tartary buckwheat noodle with different proportions of DDTS, ECMS, and DDMS were studied. Results showed that the three kinds of pre-gelatinized starches significantly improved the tensile strength of Tartary buckwheat dough sheet, and dough sheets prepared with DDTS had the highest tensile strength. Gel textural properties of DDMS were significantly higher than those of DDTS and ECMS. DDTS exhibited a higher proportion of long amylopectin (DP37-100) and higher average chain length of amylopectin, giving it a higher viscosity and water absorption index (WAI) than the other samples. The addition of pre-gelatinized starch promoted the adhesion among the components in noodle dough, thereby improving its tensile strength. In summary, DDTS was better than DDMS and ECMS in increasing the processing quality of high value-added Tartary buckwheat noodles by enhancing the formation of starch gel and its cross-links with the gluten network.

Pre-harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest.

The objective of this study was to determine if the pre-harvest glyphosate application time affects the chemistry of wheat starch. Glyphosate was sprayed at the ripe stage (recommended) and the soft dough stage (early application) of hard red spring wheat. Wheat kernel samples were collected before application and every 3days until harvest, after which different starch characteristics were analyzed. The results indicate that glyphosate timing does not impact the spatial distribution or morphology of starch granules, as well as the percentage or molecular weight of amylose and amylopectin. However, thermal characteristics of wheat starch, especially when glyphosate was applied at the soft dough stage, showed significant differences. A decrease in the average amylopectin chain length and differences in the proportion of short-, medium-, and long-chain amylopectin was also observed. Overall, this study shows that the pre-harvest application of glyphosate can affect wheat starch chemistry, especially if applied earlier than recommended. PRACTICAL APPLICATIONS: Glyphosate is the most commonly used herbicide in the world, and it is sometimes used pre-harvest during wheat cultivation. The recommended time of application is 7days prior to harvest when the crops are in the ripe stage of physiological maturity. However, some crops may not be at this stage during application due to non-uniform maturation in the field. The goal of this work was to determine the effect of glyphosate application time (recommended/ripe stage vs. early/soft dough stage) on wheat starch chemistry. The results show that the starch chain length characteristics and thermal behavior are impacted, especially if applied early. Thus, this study shows the importance of timely application to avoid effects on starch chemical properties, which in return could impact starch functionality in food systems. This information is critical in the field of agriculture and to our knowledge this study is one of the first in this area.

Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes

Sweet potato is attracting increased research attention because of its high nutritional value (e.g., carotene, anthocyanin, and minerals) and the wide application of its starch in foods and nonfoods. Herein, eight Chinese sweet potato varieties were investigated in terms of the physicochemical properties of starches. The lightness values of the eight sweet potato starches were higher than 90, which was satisfactory for starch purity. The average molecular weight (MW) and amylopectin average chain length (ACL) of sweet potato starches ranged from 6.93 × 107 g/mol to 16.57 × 107 g/mol and from 21.85% to 23.00%, respectively. Su16 starch with low amylose content and a large amount of short chains exhibited low crystallinity and thermal properties. These results suggested that the molecular structure of amylose and amylopectin was the main influencing factor in determining sweet potato starch physicochemical properties. The swelling power and water solubility of the starches ranged within 20.14–30.51 g/g and 5.28%–11.71% at 95 °C, respectively. Regarding pasting properties, all the starch samples presented high peak viscosity (>5500 cP) and peak temperature (>78 °C), indicating that sweet potato starch can be used as a thickener. All eight sweet potatoes varieties showed great application potential in the food industry.

Physicochemical properties of different-sized fractions of sweet potato starch and their contributions to the quality of sweet potato starch

Sweet potato starch consists of granules varying in size. However, the size-dependence of its physicochemical properties and the contribution of different-sized fractions to the functionality of unfractionated starch are not well recognized. These were addressed in the present study by comparing the whole starch with its small-, medium- and large-sized fractions. In composition, the contents of protein, lipid and ash decreased but the apparent amylose content increased by an increase in granule size. The large-sized fraction had significant higher relative crystallinity than its counterpart small- and medium-sized fractions. The degree of short-range order calculated from deconvoluted FTIR spectra for large-sized fraction was identical to the whole starch and showed the lowest degree of order. On the molecular level, larger-sized granules had amylose populations with greater molecular weight. Small-sized fraction had lower average chain length of amylopectin, more DP 6–12 chains but less DP > 25 chains. Insignificant difference in thermal properties was observed among the unfractionated starch and its different-sized fractions. Breakdown, setback and consistency coefficients as well as resistance to digestion showed significantly positive correlation with granule size. However, the pasting temperature negatively correlated with granule size (r = -0.994, p < 0.05). An additive effect on pasting behavior but a non-additive effect on rheological properties was estimated by the weighted summation of individual-sized fraction. Results suggested that the significant impact of granule size on the functionalities of sweet potato starch, which could provide useful information for the utilization of these different-sized fractions.

Structural, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) starches affected by molecular structure

Common buckwheat starch (CBS) has extensive using value in the human diet. In this study, the molecular structure and physicochemical properties of CBS isolated from five cultivars collected from three regions of China were studied. Variations in molecular structure, crystalline structure, complexity, water solubility (WS), swelling power (SP), pasting properties, and thermal characteristics were recorded among the starches. The CBS had both similarities and differences in its properties by comparison with maize starch (MS) and potato starch (PS). The average molecular weight (MW) and amylopectin average chain length (ACL) of CBS ranged from 3.86 × 107 g/mol to 4.68 × 107 g/mol and from 21.29% to 22.68%, respectively. CBS and MS were divided into one subgroup and showed typical A diffraction patterns, while PS was divided into two subgroups and exhibited a typical B polymorphic pattern. The WS and SP of all the starches significantly increased with increasing temperature and had great variation at 70 °C and 90 °C. Pearson's correlation analysis showed that the molecular structure of starches greatly affected the physicochemical properties. This study revealed that the physicochemical properties of CBS could be affected by the molecular structures.