Abstract: The crystallization，rheological, and mechanical behaviors of a series of starch were investigat- ed.Itindicated that the rheological and mechanical properties of the starch were not dependent on the degree of crystallinity and crystal formbut on the molecular weight and the content of the straight- chain.Recrystallization was observed during the standing period, which resulted in the change of the crystal form and the decline of the mechanical properties. Moisture would promote, and glycerol would depress the rate of recrystallization.

Key words: thermoplastic, starch, crystallization, property