Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase

► Modified corn and rice starch gels were prepared using Thermus aquaticus 4-α-glucanotransferase (TAαGT). ► Partially modified starches showed tri-modal molecular weight profiles, flatter chain length distributions after isoamylase-debranching, and decreased maximum iodine absorption wavelength. ► Branch chain length distribution reached equilibrium much faster than molecular weight distribution. ► Modified gels became more brittle and harder with their texture depending on the enzyme concentration and starch type. ► Modified gels showed discontinuous, partly dense and fibrous microstructure.