Comparison of physicochemical properties of starches from seed and rhizome of lotus

► Seed starch grain was oval, rhizome starch grain was oval or elongated in shape. ► Seed starch had higher amylose and gelatinization temperature than rhizome starch. ► A-type seed starch had higher crystalline degree than C-type rhizome starch. ► Rhizome starch crystalline changed from C- to A-type during acid hydrolysis. ► Seed starch had lower acid hydrolysis, higher PPA hydrolysis than rhizome starch.