Molecular Weight Of Amylopectin Research Articles

Understanding leaching of amylopectin from cellulose/amylopectin/[Bmim][Cl] blends during regeneration from water and aqueous ethanol using molecular dynamic simulations

The difference in amylopectin leaching from cellulose/amylopectin/1-butyl-3-methylimidazolium chloride ([Bmim][Cl]) blends during regeneration in water and aqueous ethanol has been observed in experimental studies. To fully understand the above phenomenon, molecular dynamic simulation was adopted to illustrate the regeneration mechanism after dissolution to understand interactions responsible for the elution/leaching of amylopectin starch. Molecular dynamics (MD) simulations reveal that amylopectin dissolution in [Bmim][Cl] is similar to cellulose in ionic liquids (ILs). Strong hydroxyl-Cl- hydrogen bonding drives dissolution, with [Bmim]+ ions playing a stabilizing role through van der Waals interactions. Amylopectin regeneration in water and aqueous ethanol occurs through the initial disruption of weak hydroxyl-Cl- bridging bonds followed by the disruption of strong non-bridging hydrogen bonds. The water network intercalates amylopectin chains, forming a few “short-lived” interchain HBs. This leaves a very weak electrostatic interaction as the dominant intermolecular interaction between water-regenerated amylopectin chains. Water solvates and elutes low molecular weight amylopectin oligomers, with only 47.29 % amylopectin retained in the blend. In contrast, ethanol-water hydrophobic-hydrogen interactions disrupt the water network, create an ethanol-rich environment, shorten the intermolecular distance between chains, decrease diffusivity, increase hydrogen bonding lifetime between amylopectin, and regenerate amylopectin in aqueous ethanol. The regenerated amylopectin chains interact through improved but weak electrostatic interaction. Improved interaction between chains limits the erosion of low-molecular-weight amylopectin from films retaining 83.11 % amylopectin, approximately two times that in water. At a molecular level, we established that a very weak electrostatic interaction among amylopectin is responsible for leaching in water during regeneration. Ethanol enhances electrostatic interaction among amylopectin chains to limit amylopectin leaching in aqueous ethanol. These observations could apply to other polysaccharide blended materials prepared by the dissolution-regeneration method.

Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties.

To investigate the synergistic effect of electron beam irradiation (EBI) on the ultra-high pressure (UHP) modification of broad bean starch, various pressures (200, 400, 600MPa) combined with different irradiation doses (3, 6, 12kGy) were used to modify the structure-properties of broad bean starch in this study. The results showed that both UHP and EBI induced a reduction of amylopectin molecular weight (Mw) and depolymerization of long chains, caused the loss of short-range ordered structure and imperfection of crystal structure, and improved starch viscosity, solubility and enzyme sensitivity. Furthermore, the applied pressure causes changes in starch granule structure, upon which EBI promotes further degradation and depolymerization of starch by affecting the crystalline and amorphous regions. Hence, appropriate doses of EBI treatment can impart more desirable processing properties to UHP-modified starches, and EBI can be used as a promising way to promote starch modification further.

Multiscale structure-property relationships of oxidized wheat starch prepared assisted with electron beam irradiation

In this study, two promising eco-friendly modification techniques, electron beam (EB) irradiation and hydrogen peroxide (H2O2) oxidation, were used to prepare oxidized wheat starch. Neither irradiation nor oxidation changed starch granule morphology, crystalline pattern, and Fourier transform infrared spectra pattern. Nevertheless, EB irradiation decreased the crystallinity and the absorbance ratios of 1047/1022 cm−1 (R1047/1022), but oxidized starch exhibited the opposite results. Both irradiation and oxidation treatments reduced the amylopectin molecular weight (Mw), pasting viscosities, and gelatinization temperatures, while increasing the amylose Mw, solubility and paste clarity. Notably, EB irradiation pretreatment dramatically elevated the carboxyl content of oxidized starch. In addition, irradiated-oxidized starches displayed higher solubility, paste clarity, and lower pasting viscosities than single oxidized starches. The main reason was that EB irradiation preferentially attacks the starch granules, degrades the starch molecules, and depolymerizes the starch chains. Therefore, this green method of irradiation-assisted oxidation of starch is promising and may promote the appropriate application of modified wheat starch.

Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch

Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production. In this study, the crystallinity, thermal properties, and structure of starch in rice flour were investigated after treatment with a shearing and heat milling machine (SHMM) at different temperatures (10-150 °C). Both the crystallinity and gelatinization enthalpy of starch showed an inverse relationship with the treatment temperature; rice flour treated with the SHMM at higher temperatures showed lower crystallinity and gelatinization enthalpy than that treated at lower temperatures. Next, the structure of undegraded starch in the SHMM-treated rice flour was analyzed by gel permeation chromatography. A significant reduction in the molecular weight of amylopectin was observed at high treatment temperatures. Chain length distribution analysis showed that the proportion of long chains (degree of polymerization (DP) > 30) in rice flour decreased at temperatures ≥ 30 °C. By contrast, the molecular weight of amylose did not decrease. In summary, the SHMM treatment of rice flour at high temperatures resulted in starch gelatinization, and the amylopectin molecular weight decreased independently, due to the cleavage of amorphous regions connecting the amylopectin clusters.

Understanding the versatile roles of cellulose nanocrystals in α-amylase immobilization, starch hydrolysis, colloidal stability and printability towards advanced starch based bio-latex performance

Recently starch based bio-latexes are facing serious bottlenecks in their preparation and applications especially at the aspects of high concentration, high colloidal stability and high rheological performance. Starch paste for bio-latex production at high concentration would be prone to retrogradation and inevitably deteriorate its performance. The excessive and uncontrollable α-amylase hydrolysis behavior of starch granules at low concentration below 30 wt% could severely affect the strengthening or binding ability of bio-latex. Herein, this study proposes a practical and effective strategy by using cationic cellulose nanocrystals (CCNC) as versatile carriers of α-amylase for the preparation of starch based bio-latex (SBL) to improve starch hydrolysis efficiency even at 50 wt% concentration. CCNC immobilized α-amylase (CCNC/E) can effectively regulate starch hydrolysis behavior with controllable amylose/ amylopectin molecular weight/ distribution for enhanced colloidal stability and viscoelasticity. Furthermore, the multifunctional roles of CCNC as excellent dispersants, nano-fillers and enhancers within starch colloids could impart SBL excellent rheological property and printability in pigmented coating and printing performance, by improving the coating surface, higher printing density/ picking velocity, and lower dot gain phenomenon, compared with the control latex samples. This study proposes a promising and practical approach for efficient production of 50 wt% starch based bio-latex with advanced performance and further valorizes the cellulose nanocrystals in the starch based biomaterials applications.

Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability

Solid-liquid thermo-reversibility, lacking in raw starch is an important property for gels allowing repeated thermal processing in food. In this work, the Thermoproteus uzoniensis 4-α-glucanotransferase (TuαGT) was used to modify five different starches from potato, corn, rice, wheat, and pea and the thermo-reversibility of the modified starch gels was evaluated by rheological assay. Only modified potato starch (MPS) exhibited thermo-reversibility, which prompted us to perform detailed analyses of the structural and gel properties of this product. The enzymatic modification resulted in a marked decrease in amylopectin side chains with a degree of polymerization (DP) < 23, while the contents of side chains with DP 23–43 increased. These data indicated that TuαGT preferentially extended the outer chains of amylopectin using amylose as a donor, which resulted in 17% increase in the amylopectin molecular weight to 3.0 × 10 7 g/mol. Notably, MPS displayed a delayed retrogradation and improved stability in four freeze-thaw cycles (−70 °C and 25 °C) as compared to the native starch. These analyses supported a model to explain the TuαGT catalyzed conversion of potato starch to a thermo-reversible product. Importantly, the MPS thermo-reversible 6% (w/v) gel showed comparable rheological properties to a 1.5% (w/v) κ-carrageenan hydrocolloid, highlighting the potential of MPS as a substitute to κ-carrageenan and other hydrocolloids of emerging health concerns. This work offers a starch based thermo-reversible gel and a methodological framework to broadens the use of starch into novel application as a food ingredient. • Thermo-reversible gel was prepared from potato starch by modification with TuαGT. • TuαGT had a preference for outer shorter chains in amylopectin. • Thermo-reversible potato starch gel had excellent resistance to retrogradation. • Thermo-reversible potato starch gel had good freeze-thaw stability. • Modified potato starch gel of 6% had the potential to substitute for 1.5% κ-carrageenan.

Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley

The study used electron beam (EB) irradiation pretreatment to prepare acetylated (AC) naked barley starch. EB pretreatment enhanced the degree of substitution in acetylation from 0.027 to 0.109 %. The starch granules treated with EB and AC had a rough surface but maintained integrity. EB depolymerized the starch structure, providing opportunities for molecular rearrangement, thereby increasing the efficiency in the subsequent acetylation process. Therefore, EB pretreatment decreased AC starch amylose content (27.82 to 21.61 %), amylopectin molecular weight, relative crystallinity (31.04 to 26.23 %), short-range order, and increased amylose molecular weight comparing EB or AC-treated alone. These structural changes improve the properties of starch; thus, EB pretreatment reduced the thermal transition temperature, gelatinization enthalpy, pasting parameters, rapidly-digestible starch content (67.09–51.74 %), solubility, and improved content of slowly-digestible starch (23.82–36.65 %) and resistant starch (9.09–11.62 %). EB pretreatment can enhance efficiency and improve the structure and performance of acetylated modified starch.

Solid-state modification of tapioca starch using atmospheric nonthermal dielectric barrier discharge argon and helium plasma

Starch modification utilizes a substantial amount of water. This research aimed to investigate the effect of nonthermal dielectric barrier discharge (DBD) argon and helium plasma on tapioca starch's physicochemical properties and techno-functionality. Dry starch samples were treated with plasma generated from argon and helium gases at different voltage levels (10 and 15 kV) for 5, 10, and 15 min. The treatment did not destroy the starch’s crystalline structure, as evidenced by the birefringence under polarized light. Scanning electron micrographs showed dented starch granules. A marginal decrease in pH value of all treated samples was noted. A reduction in amylose and amylopectin molecular weight and increased reducing sugars were observed in the treated samples. Fourier transform infrared spectroscopy analysis showed a slight change in the 1047/1022 cm−1 absorbance ratio, indicating a change in short-range ordered degree of starch, while X-ray diffractometry showed a decrease in crystallinity. A significant reduction in peak viscosity, breakdown, and setback was observed. The gelatinized plasma-treated starch dispersion showed less shear-thinning and less thixotropic with increasing voltage and treatment times. This research proved that modification of starch in the solid-state using nonthermal plasma is feasible.

Electron beam irradiation regulates the structure and functionality of ball-milled corn starch: The related mechanism

The ball milling (BM), electron beam irradiation (EBI), the combination of them, and their effects on granules morphology, multiscale structure, physicochemical properties, and digestibility of corn starch are discussed in this paper. Both BM and EBI reduced crystallinity, amylopectin molecular weight (Mw), pasting viscosities, gelatinization temperatures, and resistant starch (RS) content, but increased amylose Mw and rapidly digestible starch content. BM treatment damages the starch granules, which makes them easier to attack by free radicals of subsequent EBI treatment. In addition, the BM pretreatment promoted starch chain depolymerization and crystalline structure destruction, reinforcing the joint effect of subsequent EBI treatment. Therefore, BM-EBI-starches exhibited lessened crystallinity, amylopectin Mw, pasting viscosities, gelatinization temperatures, enthalpy and RS content than native and single-treated starch. This paper would like to reference potential industrial applications of BM and EBI technologies to modify starch.

Application of Exogenous 6‐benzyladenine at the Silking‐Stage Improves the Starch Quality of Waxy Maize Suffering from Post‐Silking Drought Stress

AbstractThe application of exogenous 6‐benzyladenine (6‐BA) can mitigate plant responses to drought stress. The effects of spraying exogenous 6‐BA at the silking‐stage on the waxy maize starch physicochemical properties under post‐silking well‐watered and drought conditions are studied using Jingkenuo2000 (JKN2000) and Yunuo7 (YN7) as materials. The starch granule size in response to drought is enlarged in JKN2000 but reduced in YN7. However, 6‐BA application enlarges the starch granule size of both hybrids under drought conditions. Under both water conditions, 6‐BA application increases the proportion of high‒molecular weight amylopectin branch chains in both hybrids. The amylopectin chain‐length and relative crystallinity in response to 6‐BA application are dependent on hybrid and water condition. The pasting viscosities of both hybrids are improved by 6‐BA application under well‐watered conditions. However, the peak viscosity under drought is improved in JKN2000 and unaffected in YN7 by 6‐BA application. Under drought, 6‐BA application does notaffect the gelatinization characteristics but decreases the retrogradation enthalpy and percentage of both hybrids. In conclusion, exogenous 6‐BA application at the silking‐stage can improve the pasting viscosities under well‐watered conditions and reduce the retrogradation percentage under drought conditions, thereby alleviating the negative influence of post‐silking drought in waxy maize production.

Preparation and characterization of nanoparticles from cereal and pulse starches by ultrasonic-assisted dissolution and rapid nanoprecipitation

Starch nanoparticles (SNPs) were prepared for the first time via a combination of ultrasonic-assisted dissolution of starch and subsequent rapid nanoprecipitation. Purified starches from cereal (regular corn and wheat) and pulse (faba bean and field pea) grains that significantly differ in amylose content were used. The effects of starch source, concentration and amylose content as well as the ratio between antisolvent to solvent (i.e., aqueous starch solution) on the SNPs morphological, molecular, and physicochemical properties were investigated. The morphology was evaluated by scanning electron microscopy (SEM) to observe shape and surface details and dynamic light scattering (DLS) to analyze particle size and poly dispersity index (PDI). Molecular properties of the native starch and SNPs were determined by a high-performance size-exclusion chromatography equipped with a multi angle laser light scattering and a differential refractive detector (HPSEC-MALLS-RI). Physicochemical characterization of the SNPs was performed via measuring the crystallinity by X-ray diffraction (XRD), molecular order by Fourier-transform infrared spectroscopy (FTIR), and thermal properties by differential scanning colorimeter (DSC). Results showed that SNPs from all starches were spherical in shape, where pulse SNPs had smaller and more uniform size than cereal SNPs. Across all starch types, the molecular weight of amylopectin and amylose in SNPs was smaller and more uniform than in the respective native starches. Pulse SNPs with higher amylose content showed greater relative crystallinity, enhanced short-range molecular order, and better thermal stability. A schematic diagram has been proposed to explain the variations in SNP size, where amylose-amylopectin ratio plays an important role.

The assisting effects of ultrasound on the multiscale characteristics of heat-moisture treated starch from Agriophyllum squarrosum seeds

Present study was aimed to characterize the effects of heat-moisture treatments supported by ultrasound on structural, physicochemical and digestive properties of the starch from Agriophyllum squarrosum seeds. The starch sample was subjected to heat-moisture (120°C, 25% moisture) for different durations with assisting by pre- or post-treatment of ultrasound (20 Hz, 300 W, 20 min). A. squarrosum starch exhibited the original A-type of crystalline structure after all treatments. All modified starches had lower amylose content, amylopectin molecular weight, swelling power and solubility, and higher resistant starch content than the native starch. Heat-moisture treatments and dual modifications of heat-moisture and ultrasound increased the gelatinization temperature of starch granules and significantly (p ≤ 0.05) reduced the viscosity of starch paste. Pretreatment of ultrasound enhanced the effects of heat-moisture on the viscosity properties while post-treatment of ultrasound weakened which on the gelatinization temperature, by regulating the changes of double helix structure and short-range ordered structure in starch granules tested by Fourier-transform infrared spectrometer. Scanning electron microscopy unveiled that A. squarrosum starch pretreated by ultrasound became more susceptible to heat moisture in morphology. This work was very important for the deep excavation of the characteristics of A. squarrosum starch and the effective application of ultrasound in starch modifications.

Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha

White, red, and black quinoa (Chenopodium quinoa W.) and kiwicha (Amaranthus caudatus) are increasingly consumed as specialty foods worldwide. Starch was extracted from these Andean grains and characterized by scanning electron microscopy, Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry, and enzymatic hydrolysis. All starches showed a similar shape and small mean diameter (2–4 μm) because their physicochemical, functional, and digestibility characteristics are related to specific intrinsic factors. Kiwicha starches had greater swelling power and solubility at different temperatures than quinoa starches. Kiwicha starch showed a lower final viscosity (approximately 550 mPa s) than quinoa starches (approximately 935.0–1015.0 mPa s), reflecting marked differences in molecular organization. The quinoa starches exhibited higher FTIR 1047/1022 ratios, indicating enhanced ordered crystallinity. The amylopectin molecular weight was similar for all starches (1.95–2.37 × 108 g/mol). In contrast, significant differences in the molecular weight of amylose were exhibited for quinoa starches (1.01–1.11 × 108 g/mol) and kiwicha starch (1.31 × 108 g/mol). The in vitro enzymatic digestibility was similar for all starches, with marked fast and slow hydrolysis phases. The in vitro starch digestibility was determined by the size of the starch granules rather than by their structure.

Colorimetric assay for the determination of molecular weight distribution and branching characteristics of starch hydrolysates

Here, we present a gold nanoparticle-based colorimetric assay for the determination of molecular weight distribution and branching characteristics of enzymatically hydrolyzed starch. The steric stabilization effect of starch hydrolysate on the colloidal stability of AuNPs was found to be proportional to the ratio of high molecular weight amylopectins, which was clearly reflected by the intensity of the characteristic surface plasmonic resonance (SPR) absorbance peak of the AuNPs. The fractional change of high molecular weight amylopectin over the course of enzymatic hydrolysis reaction could be measured based on the intensity of SPR peak, in which the results correlated well with those obtained by conventional gel permeation chromatography. With the proper calibration of a specific set of enzyme and starch type, this method would provide a fairly simple and fast means of analyzing the molecular weight distribution of starch hydrolysate on site as well as the amylose content in native starch.

Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years

AbstractBackground and objectivesThere have been concerns that there is a link between the carbohydrate properties of modern wheat cultivars and increasing levels of obesity and diabetes worldwide. This research was conducted to determine starch composition and digestibility of thirty historic and modern hard red spring wheat cultivars and to evaluate whether there were statistical differences between the genotypes in relationship to the release year.FindingsThere were no significant differences (p &lt; .05) between historic and modern wheat cultivars for amylose content in flour or for amylose and amylopectin molecular weight in flour and bread samples. Starch digestibility in bread did not show significant differences (p &lt; .05) among cultivars, and there was no significant correlation (p &lt; .05) with the release year and the SDS, HI, and eGI.ConclusionsStarch digestibility of bread prepared from historic and modern wheat cultivars is not related to release year. It is unlikely that wheat breeding practices have caused wheat to be more rapidly digestible and the digestibility could be more related with the bread‐making process or formula than the release year.Significance and noveltyKnowledge about the effect of the release year on starch in historical and modern wheat cultivars helps us to support that wheat breeding is not related to increased incidence of chronic disease.

Effect of pulsed electric field on properties and multi-scale structure of japonica rice starch

Rice accounts for more than half the global population as staple food with starch predominating the major component. The effect of pulsed electric field (PEF) on thermal, paste and digestible properties, morphology, and hierarchical structure of rice starch in solid state was investigated. Upon PEF treatment, the gelatinization enthalpy (ΔΗ) of starch decreased, the retrogradation value of starch paste decreased slightly; and the rapid digestible starch (RDS) increased, the slowly digestible starch (SDS) decreased and the resistant starch (RS) changed slightly. PEF might act on the outer structure of starch granules, slightly changed the molecular structure of rice starch by rearranging the short-range structure and damaging the amorphous and crystalline structure. Pearson correlation analysis suggested that molecular weight of amylopectin, ΔΗ and digestibility were strongly dependent on the electric field strength; the changes in multi-scale structure was closely related to those in properties of PEF. The improvement of digestibility of rice starch might be attributed to the disruption of starch granule surface as evidenced by SEM observation and the rearrangement of multi-scale structures of rice starch induced by PEF.

Spray-drying and extrusion processes: Effects on morphology and physicochemical characteristics of starches isolated from Peruvian carrot and cassava

The Peruvian carrot and cassava starches were processed by spray-drying and extrusion processes. The amylose content, molecular weight of amylopectin, morphology, granule size, crystalline fraction, and thermal and pasting properties were investigated and compared with those native starches. The spray-dried starches showed reduction on molecular weight of amylopectin and reduction on crystallinity. This process caused change in surface granules as folds and wrinkles, and consequence reducing in granule size, when compared to native starch. There were partial gelatinization of spray-dried starches, with the development of viscosity at room temperature. The Peruvian carrot starch was most susceptible by spray-drying process. Extruded starch showed great reduction on molecular weight and complete degradation on crystalline fraction. The surface morphology of these starches showed a melting mass, due to the fully gelatinization. With these unique properties induced by both processes, the possibilities of industrial applications of these starches are significantly increased.

Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus) Grains

Amaranth is a pseudocereal that has seen increasing production in recent decades. However, the physicochemical properties of amaranth starch have been scarcely studied. This work focuses on the characterization of amaranth starch from two different varieties. Amaranth starch was isolated from the perisperm of opaque and translucent amaranth (A. hypochondriacus) grains using a wet milling process. The starch granules in both cases show typical morphological features, with a polygonal shape and mean granule diameter of 1.5–2.5 µm. Starch from opaque perisperm is waxy, with an amylose content of 0.5%. In contrast, starch from a translucent perisperm presents a high amylose content of 14.9%. A DSC study shows a gelatinization enthalpy of 8.1–8.4 J g−1 for both cases. The amylopectin molecular weight is higher for the opaque perisperm (7.0 × 107 g · mol−1) than for the translucent (6.2 × 107 g · mol−1) perisperm. In contrast, the radius of gyration is higher for the translucent perisperm (237 nm) than its opaque (222 nm) counterpart. The differences in the starch characteristics of translucent and opaque perisperm increase the potential of amaranth starch for diverse applications, from gluten‐free bread to encapsulation systems.

Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour

The impact of single and dual hydrothermal treatments on the molecular structure, crystalline structure, in vitro digestibility, and physicochemical properties of starches isolated from hydrothermally treated brown rice flour was investigated. Annealed rice starch (ANN) exhibited no significant change in molecular structure, whereas heat-moisture treated rice starch (HMT) showed decreased apparent amylose content, molecular weight of amylopectin, average chain length of amylopectin, and long amylopectin branch chains (DP ≥ 37). The relative crystallinity, intensity ratio of 1045 cm−1–1015 cm−1, and gelatinization enthalpy remained unchanged in ANN, but significantly decreased in HMT. In dually modified starches, the HMT-ANN had higher gelatinization temperatures, gelatinization enthalpy, relative crystallinity and ratio of 1045 cm−1–1015 cm−1 than the ANN-HMT. Hydrothermal treatment substantially increased starch digestibility in the granular state, showing increased rapidly digestible starch (RDS) content and decreased resistant starch (RS) content. However, in the gelatinized starches, ANN and HMT showed decreased RDS level and increased slowly digestible starch (SDS) and RS levels. The changes in amounts of RDS, SDS, and RS in ANN, HMT and dually modified starches could be attributed to the alteration of crystalline and molecular structures.

Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill)

Chestnut starch (Castanea sativa Mill) gels from two cultivars, Longal and Lada, showed different mechanical and rheological properties, being dependent on aging temperature. Gels were more elastic at 5 °C evidenced by the higher intensity of relaxation spectra showing a slower relaxation process. Shape of the relaxation spectra was almost insensitive to aging temperature suggesting a similar interaction at the two temperatures. Lada gels had the lowest equilibrium modulus indicating a more fragile gel in the presence of shear disturbances. Under uniaxial compression Longal gels were the most deformable before fracture and yield higher apparent Young modulus showing also a higher firmness. Both starches contained a similar amylose content but amylose leached from Longal presented a higher molecular weight being this the determinant factor for explaining the differences in viscosity, gel firmness and cold past viscosity. Longal starch presented lower gelatinization temperature range, higher peak height index, amylopectin molecular weight and degree of external organization of starch granules suggesting a more rigid swollen starch granules that contribute to the reinforcement of Longal gels. Longal amylopectin structural features such as higher abundance of short chains might explain the higher breakdown during pasting and lower gelatinization temperature. Lada higher gelatinization temperature range is in line with a higher diversity of cluster with different double helix stabilities that can be due to the heterogeneity of the side chains involved in the double helixes. Results indicate that granule properties play an important role during gelation of chestnut starch and impact on their rheological and mechanical properties.