Onset Gelatinization Temperature Research Articles

Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of <i>keropok lekor</i>

This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor.

Environment found to explain the largest variance in physical and compositional traits in malting barley grain.

Starch is the most abundant constituent (dry weight) in the barley endosperm, followed by protein. Variability of compositional and potentially related physical traits due to genotype and environment can have important implications for the malting and brewing industry. This was the first study to assess the effects of genotype, environment, and their interaction (G × E) on endosperm texture, protein content, and starch traits corresponding to granule size, gelatinization, content, and composition, using a multi-environment variety trial in California, USA. Overall, environment explained the largest variance for all traits (ranging from 23.2% to 76.5%), except the endosperm texture traits wherein the G × E term explained the largest variance (45.0-86.5%). Our unique method to quantify the proportion of fine and coarse milled barley particles using laser diffraction showed a binomial distribution of endosperm texture. The number of small starch granules varied significantly (P-value < 0.05) across genotypes and environments. We observed negative correlations between total protein content and each of enthalpy (-0.70), total starch content (-0.54), and difference between offset and onset gelatinization temperature (-0.52). Furthermore, amylose to amylopectin ratio was positively correlated to volume of small starch granules (0.36). Our findings indicate that environment played a larger role in influencing the majority of starch-related physical and compositional traits. In contrast, variance in endosperm texture was largely explained by G × E. Maltsters would benefit from accounting for environmental contributions in addition to solely genotype when making sourcing decisions, especially with regards to total protein, total starch, enthalpy, and difference between offset and onset gelatinization temperature. © 2024 Society of Chemical Industry.

Effects of Mineral Elements and Annealing on the Physicochemical Properties of Native Potato Starch

Native potato starch is an excellent carrier of minerals due to its inherent ion exchange capacity. Mineral enrichment not only changes the nutritional value but also influences starch pasting and swelling properties. Hydrothermal treatments like annealing constitute a straightforward and green way to tune functional properties. Here, novel combinations of mineral enrichment and annealing were studied. Ion exchange was readily achieved by suspending starch in a salt solution at room temperature over 3 h and confirmed by ICP-OES. Annealing at 50 °C for 24 h using demineralized water or salt solutions strongly affected pasting, thermal, and swelling properties. The obtained XRD and DSC results support a more ordered structure with relative crystallinity increasing from initially 41.7% to 44.4% and gelatinization onset temperature increasing from 60.39 to 65.94 J/g. Solid-state NMR spectroscopy revealed no detectable changes after annealing. Total digestible starch content decreased after annealing from 8.89 to 7.86 g/100 g. During both ion exchange at room temperature and annealing, monovalent cations promoted swelling and peak viscosity, and divalent cations suppressed peak viscosity through ionic crosslinking. The presented combination allows fine-tuning of pasting behavior, potentially enabling requirements of respective food applications to be met while offering an alternative to chemically modified starches.

Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution.

Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze-thaw stability. During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze-thawing. Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze-thaw stability. © 2024 Society of Chemical Industry.

Sub-high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu.

The fermentation of Qu (FQ) is a novel method to modify the properties of starch to expand its application and especially to increase the resistant starch (RS) content. Using waxy maize starch (WMS) as a fermentation substrate can increase the RS content significantly but it may be time consuming and not cost effective due to the almost negligible RS content of WMS. To solve this problem, we hypothesized that sub-high amylose starch (s-HAMS), with an amylose content close to 50% could be an ideal substrate for FQ. The results showed that FQ did not change the shape and the particle size of starch granules, the gelatinization peak (Tp), or the conclusion temperature (Tc), but the slowly digested starch content declined. Rapidly digested starch content fluctuated during FQ and the amylose content decreased within 36 h and then increased. Within 24h, FQ significanlty increased these values: the RS content, relative crystallinity (RC), the ratio of FTIR absorbances at 1047/1022cm-1, the diffraction peak at 19.8° in X-ray diffraction (XRD), and the gelatinization onset temperature (To) increased significantly, within 24 h of FQ. However, after 24 h of fermentation, the RS content, RC, the ratio of FTIR absorbances at 1047/1022 cm-1, and gelatinization enthalpy (ΔH) decreased significantly. Sub-high amylose starch is more suitable for FQ to produce low digestibility starch, and the increase in RS may be due to the formation of 'amylose-lipid' complexes (RS5). © 2024 Society of Chemical Industry.

Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour

The study investigated the effect of removing protein and/or lipid on the physicochemical characteristics and digestibility of sand rice flour (SRF). Morphological images showed that protein removal had a greater impact on exposing starch granules, while lipids acted as an adhesive. The treatment altered starch content in SRF samples, leading to increased starch crystallinity, denser semi-crystalline region, lower onset gelatinization temperature (To), higher peak viscosity and gelatinization enthalpy (ΔH), where Protein removal showed a more pronounced effect on altering physicochemical properties compared to lipid removal. The research revealed a positive correlation between rapidly digestible starch (RDS), maximum degree of starch hydrolysis (C∞), digestion rate constant (k) values and 1047/1022 cm−1 ratio, showing a strong connection between short-range structure and starch digestibility. The presence of endogenous proteins and lipids in SRF hinder digestion by restricting starch swelling and gelatinization, and physically obstructing enzyme-starch interaction. Lipids had a greater impact on starch digestibility than proteins, possibly due to their higher efficacy in reducing digestibility, higher lipid content with greater potential to form starch-lipid complexes. This study provides valuable insights into the interaction between starch and proteins/lipids in the sand rice seed matrix, enhancing its applicability in functional and nutritional food products.

Non-Traditional Starches, Their Properties, and Applications.

This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.

Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility.

This study explores a new strategy for manipulating the digestibility of high-amylose maize starch (HAMS) through combinative modifications, namely depolymerization via electron beam irradiation (EBI) followed by reorganizing glucan chains via heat moisture treatment (HMT). The results show that semi-crystalline structure, morphological features and thermal properties of HAMS remained similar. However, EBI increased branching degree of the starch at high irradiation dosage (20kGy), resulting in more readily leached amylose during heating. HMT increased the relative crystallinity (3.9-5.4% increase) and V-type fraction (0.6-1.9% increase), without significant changes (p>0.05) in gelatinization onset temperature, peak temperature and enthalpy. Under simulated gastrointestinal conditions, the combination of EBI and HMT either had no effect or negative effect on starch enzymatic resistance, depending on the irradiation dosage. These results suggest that the depolymerization by EBI predominantly affects the changes in enzyme resistance, rather than the growth and perfection of crystallites induced by HMT.

Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound

This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.

Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas

Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm−1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.

Effects of genotype and environment on productivity and quality in Californian malting barley

AbstractMalting barley (Hordeum vulgare L.) productivity and grain quality are of critical importance to the malting and brewing industry. In this study, we analyzed 12 malting barley genotypes across 8 locations in California and 3 years (2017–2018, 2018–2019, and 2020–2021). The effects of genotype (G), location (L), year (Y), and their interactions were assessed on grain yield (kg ha−1), grain protein content (%), individual‐grain weight (mg), thousand kernel weight (TKW; g), grain size (plump and thin; %), onset gelatinization temperature (GT; temperature at which starch starts to gelatinize), peak GT, offset GT, difference between onset and peak GT, and difference between peak and offset GT. L, Y, and their interaction explained the largest variance for all traits except TKW, peak GT, and difference between onset and peak GT, for which G explained the largest variance. Yield and plump (%) were weakly negatively correlated with onset and peak GT (Pearson's r of −0.15 to −0.21) but showed a positive correlation with the difference between peak and offset GT (Pearson's r of 0.37 and 0.36). The 2020–2021 samples formed partially distinct clusters in principal component analysis, mainly discriminated by high percentage of thins and high onset GT. These findings illustrate the key roles of G, L, and Y in determining malting barley productivity and quality.

Morphological, structural, chemical, vibrational, thermal, pasting, and functional changes in pea starch during germination process

Background: Changes in the structural and physicochemical properties of pea starch could be significantly affected by germination treatment, which can provide a theoretical basis for promoting the use of this starch in the food industry. Methods: This work aims to evaluate the effect of germination time on the structural, thermal, rheological and functional properties of pea starches to determine their potential in the production of fermented beverages. The physicochemical changes during the germination process of peas and native and germinated starch granules were evaluated. Results: For germination critical time was 0.985 days, with 95% of germinated grains. The starch grains did not undergo any morphological change during the germination process as seen in the scanning electron microscopy images, indicating the absence of the α and ß - amylases responsible for the starch splitting. The X-ray patterns revealed that the crystalline structures of pea starch with and without germination were unchanged and contained by hexagonal and orthorhombic glucopyranose crystals. The viscosity profiles of the starches do not show significant changes; the most representative change is the increase in the gelatinization onset temperature of the paste from germinated starches compared to native starch. The functional properties of starches showed generally low values, with statistically significant differences between water absorption index, water solubility index, and starch swelling power and germination time. Conclusions: In general terms, it can be concluded that lentil starch does not undergo significant changes in its physicochemical and functional integrity with respect to the grain germination process.

Morphological, Functional, and Physico‐Chemical Properties of Non‐Conventional Starch Derived from Discarded Immature Apples

AbstractThe starch yield of 23–28% (db) with 35–43% amylose content is recovered from different immature apple varieties. Scanning electron microscopy reveals the presence of the dome to spherical shaped granules of 3.1–11.62 µm size. The transition temperatures, onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization are calculated using differential scanning calorimetry (DSC) ranges between 61.62 and 64.48 °C, between 64.61 and 68.07 °C, between 68.64 and 72.37 °C, and between 4.35 and 17.49 J g−1, respectively. The water absorption capacity and oil absorption capacity of starches range between 1.036 and 1.372 mL g−1 and between 0.876 and 1.125 mL g−1, respectively. The peak viscosity of 638–1942 cP is achieved in 3.8–6.10 min at a pasting temperature of 65–71 °C. A yield stress of 10–39 Pa is sufficient to instigate the Herschel Bulkley flow. The paste of Mollie's Delicious starch is more structured and elastic; its gel has a hardness of 3.5 N and maximum recovery strength.

Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough

AbstractThe thermal properties of dough are critical for eating and processing quality of wheat flour‐based products. Although the gelatinization properties of wheat starch or flour as affected by starch molecular structures have been investigated, it remains largely unexplored how starch structures determine the gelatinization properties of wheat dough. The gelatinization properties of 10 wheat flours and corresponding doughs with distinct starch fine molecular structures are thus investigated. A parabolic relationship is observed between amylose content and gelatinization temperatures of both wheat flour and dough. Amylopectin molecular size is positively correlated while amylose molecular size negatively correlates with gelatinization onset and peak temperatures of wheat flour. Amylose molecular size is negatively correlated with gelatinization temperatures of wheat dough. Possible mechanisms are further discussed. These results provided first associations between starch molecular structures and thermal properties of wheat dough, and their difference compared to those from wheat flour, which can help the food industry select suitable wheat varieties with improved dough quality.

Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility

Huangjing contains no starch but rich in health-promoting compounds. The effects of Huangjing flour (HJF) on the physicochemical properties and quality of cookies were investigated by partially replacing wheat flour with HJF. The addition of HJF increased water solubility of the mixed flour and improved the crispness of cookies. The starch was lower approximately 69%, but obtained 8% higher protein and fat content than the control. The resistant starch increased from 23.74 to 41.37 g 100 g−1, which significantly reduced the in vitro digestibility of the cookies and resulted in a much lower estimated glycemic index (eGI) 53.67 (eGI<55) compared with 61.81 wheat flower control when 40% HJF was included. The microstructure of the products indicated that the exposure area of starch particles was greatly reduced by the addition of HJF. The onset temperature of gelatinization increased from 60.75 °C to 61.75 °C, and the enthalpy of gelatinization decreased from 1.68 to 0.88 J g−1 with the presence of 40% HJF, suggesting that the HJF could retard the gelatinization of the cookies. The above results demonstrate that inclusion of HJF into cookies improves the quality of cookies and also provides a strategy for the production of low-GI foods.

Structural, functional and mechanistic insights uncover the role of starch in foxtail millet cultivars with different congee-making quality

Ten foxtail millet cultivars with different congee-making quality were investigated for relationships between starch structures, functional properties and congee-making qualities. Swelling power, pasting peak viscosity (PV) and setback (SB), gel hardness and resilience, and gelatinization onset (To), peak (Tp) and range (R) temperature were correlated with congee-making performance significantly. Good eating-quality cultivars with these parameters were in the range of 15.41–18.58 %, 3095–3279 cp, 1540–1745 cp, 430–491 g, 0.47–0.57, 64.43–65.28 °C, 69.97–70.32 °C and 23.38–24.52 °C, respectively. Correlation analysis showed that amylose, amylopectin B2 chains and A21 were essential parameters controlling the functional properties. Amylose molecules with linear molecular morphology would cause crystal defects and a wide range of molecular weight distribution. Additionally, they were more prone to re-association, which influenced the PV, SB, To, Tp and gel hardness. B2 chains impacted the gelatinization temperature range (R), gel resilience and swelling behavior by affecting the alignment of double helices and the size of starch particles and pores. Starch with more binding sites of bound water (A21) tended to leach from the swelling granules easily and contributed to higher values of PV. The content of amylose, B2 chains and A21 of good eating-quality cultivars were 16.19–18.46 %, 11.60–11.69 % and 96.50–97.02 %, respectively.

Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments

AbstractBackground and ObjectivesPigmented rice is a good source of polyphenols that can interact with proteins to affect starch rheological properties. Parboiling influences rice functional properties via starch gelatinization and protein denaturation, but its effects on polyphenol/protein/starch interactions are unknown. This study investigated the rheological properties of pigmented (HB‐1) and nonpigmented (Neches) waxy rice in neutral (water) and acidic (0.1 N HCl) environments as affected by soaking at room temperature or 5°C below onset gelatinization temperature (To) and steaming.FindingsWhole grain rice and starch of both varieties shared similar pasting viscosities, whereas milled HB‐1 displayed a higher peak viscosity than its derived starch. Soaking at 5°C&lt;To increased pasting viscosities of whole grain and milled Neches and whole grain HB‐1, but decreased those of milled HB‐1. Parboiled whole grain and milled HB‐1 after high‐temperature soaking showed lower storage (G’) and loss (G”) modulus in neutral environment, but enhanced viscoelastic properties in acidic environment.ConclusionThe results provide evidence for the presence of inherent polyphenol/protein/starch interactions in pigmented rice. These interactions may be enhanced from protein denaturation during parboiling but disrupted when exposed to acid to increase starch swelling.Significance and NoveltyPolyphenol/protein/starch interactions may help develop functional foods with increased viscosity in acidic environment.

Effect of variation in starch B‐granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti

AbstractBackground and ObjectivesWhile there are a few studies examining the impact of isolated starch A and B granule preparations on cereal end product quality, there is limited information about the effect of genotypic variation in B granule content in starch on pasta technological properties and pasta in vitro starch digestion. Crosses were made between a durum variety Yallaroi and a low and high B‐granule dicoccoides accession and the resulting population evaluated in field trials for starch B‐granule content (S‐BG) and selections made for more detailed analysis.FindingsGenotypes were grouped based on semolina B granule contents of 24.5%−26.7%, 31.7%−37.1%, and 43.9%−45.1% for analysis purposes. Preliminary field data indicated three “43.9−45.1%” B‐granule genotypes had lower grain and test weight and one of these, 156,224*2, a very high semolina Buhler mill yield. Pasta made from the genotypes produced acceptable pasta but there was no association between S‐BG and pasta properties. To overcome protein composition differences between genotypes, starch was isolated and reconstituted flours and pasta prepared. Starch from the same “43.9−45.1%” group all showed RVA profiles with lower final viscosities and setback and displayed higher gelatinization onset and peak temperatures than the “24.5−26.7%” group. Pasta made from reconstituted flours showed similar pasta quality and in vitro starch digestion properties.ConclusionsThe data suggests no relationship between percentage of B‐granules and both pasta quality and starch digestion for the range and populations studied (S‐BG, 22%−44%).Significance and NoveltyThis information provides new insights into the role varying S‐BG content in pasta cooking properties, texture and nutritional characteristics and could provide some direction to breeders to consider breeding for very low or very high B‐granule content.

Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour

AbstractBackground and ObjectivesAlthough the gelatinization property of isolated rice starch has been investigated in terms of its relationship to starch fine molecular structures, it remains unclear how these structures determine the gelatinization property of rice flour. The gelatinization properties of 10 rice flours with varying chain‐length distributions were thus studied.FindingsRice flours with larger amylose molecules, longer and higher amount of amylopectin intermediate chains showed double gelatinization peaks. The onset and peak temperatures of gelatinization for the peak having a lower gelatinization temperature showed a positive correlation with the molecular size of amylopectin. Conversely, the conclusion temperature of gelatinization for the peak with a higher gelatinization temperature exhibited a negative correlation with the molecular size of amylose and a positive correlation with the quantity of amylose and amylopectin intermediate chains. These correlations were largely different compared with those for rice flours with a single gelatinization peak.ConclusionsThese results supplied the first associations between gelatinization property of rice flour and starch fine molecular structures, which were different from those for pure rice starches.Significance and NoveltyThese results have the potential to assist the food industry in developing rice products with improved quality, depending on the molecular structure of the starch.

Starch Chemical Composition and Molecular Structure in Relation to Physicochemical Characteristics and Resistant Starch Content of Four Thai Commercial Rice Cultivars Differing in Pasting Properties.

Variations in starch pasting properties, considered an alternative potential quality classification parameter for rice starches, are directly controlled by the diverse starch molecular composition and structural features. Here, the starch characteristics of four rice cultivars (i.e., RD57, RD29, KDML105, and RD6) differing in pasting properties were assessed, and their relationship was determined. The results revealed that protein and moisture contents and their crystalline type were similar among the four rice starches. However, their molecular compositions and structures (i.e., reducing sugar and amylose contents, amylopectin branch chain-length distributions, granule size and size distribution, and degree of crystallinity) significantly varied among different genotypes, which resulted in distinct swelling, solubility, gelatinization, retrogradation, and hydrolytic resistance properties. The swelling power and gelatinization enthalpy (∆H) were positively correlated with C-type granule and relative crystallinity, but were negatively correlated with amylose content, B-type granule and median particle size (d(0.5)). Conversely, the water solubility and resistant starch content negatively correlated with C-type granule, but positively correlated with amylose content, B-type granule, and d(0.5). The gelatinization onset temperature (To(g)), and retrogradation concluding temperatures (Tc(r)), enthalpy (∆H(r)), and percentage (R%) were positively impacted by the amount of protein, amylose, and B1 chains (DP 13-24), while they were negatively correlated with short A chains (DP 6-12). Collectively, the starch physicochemical and functional properties of these Thai rice starches are attributed to an interplay between compositional and structural features. These results provide decisive and crucial information on rice cultivars' suitability for consumption as cooked rice and for specific industrial applications.