This study aims to explore diversity in rheological properties, structure and digestibility of starches isolated from 16 common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. All common bean starches showed CA-type (closer to A-type) crystallinities. Relative crystallinity varied from 27.8% to 32.9% with a similar coefficient of variation (CV: 5.0%-6.0%) to 1045/1014cm-1 ratio (varied from 0.429 to 0.508). A peak position shift occurred at 989 and 1014cm-1. The peak intensity at 989,1014 and 1045cm-1 varied greatly and the variation followed the order: at 989 > 1014 > 1045cm-1. A great variation was also observed for the presence of hydroxyl group and the C-O bond stretching. Rapidly digestible starch, slowly digestible starch and resistant starch contents varied from 61.5% to 73.0% (CV: 4.7%), 0.3% to 7.2% (CV: 53.7%) and 23.9% to 35.4% (CV: 11.4%), respectively. CV of storage modulus (G′)...

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