Structural and functional properties of C-type starches.

•Starch was isolated from yam rhizome, water chestnut corm, pea and faba bean seed.•Water chestnut and faba bean had CA-type starches, pea and yam had C-type starches.•Starches had different sizes, amylose contents, thermal and pasting properties.•Starches had different hydrolysis degrees of acid, α-amylase and amyloglucosidase.•Water chestnut starch was highly susceptible to heating, acid, enzyme hydrolysis.