IntroductionStarch is major component in the big seeds ofCycas revoluta, however the characteristics ofCycas revolutaremain unknown.MethodsIn this study, the physicochemical and structural properties of two starch samples extracted fromCycad revolutaseeds were systematically investigated, using various techniques.ResultsThe amylose contents of the two samples were 34.3 % and 35.5%, respectively. The spherical-truncated shaped starch granules possessed A-type crystallinity, and had an average diameter less than 15 μm. Compared to most commonly consumed cereal and potato starch,Cycad revolutastarch showed distinctive characteristics. For physicochemical properties, in the process of gelatinization, theCycad revolutastarch showed similar viscosity profile to starches of some potato varieties, butCycad revolutastarch had higher gelatinization temperature. Upon cooling,Cycad revolutastarch formed harder gels than rice starch. For structure, the molecular weight (indexed by Mw, Mn and Rz values), branching degree and the branch chain length distribution were determined.DiscussionThe results suggested thatCycad revolutastarch were different in structure from the main-stream starches. Notable differences in some starch traits between the two samples were recorded, which could be attributed to environmental factors. In general, this study provides useful information on the utilization ofCycad revolutastarch in both food and non-food industries.