Melting properties of gelatin-based gels are fundamental for their functionality. With the aim at generating gelatin-like starch-based systems, thermodynamic properties of 20% (w/w) gels of 51 amylomaltase-(AM) (4-a-glucanotransferase; E.C. 2.4.1.25) modified starches, 7 non-enzyme-modified starches and 2 gelatins were investigated using differential scanning calorimetry (DSC). AM modification generally increased gel peak temperature (T_p) and enthalpy of transition (¿H). The increase in T_p for the potato starches was from 65 to 74 °C, whereas for the maize starches it was elevated from 57 to 70 °C. Only for the combined AM and branching enzyme (BE) modified pea starches decreased T_p (from 79 to 61 °C) was obtained. This effect was followed by a decreased gel formation and hence a fully gelatin comparable gel was not obtained. A two-component principal component analysis (PCA) model of the entire DSC dataset revealed the gross features indicating the ¿H information. The T_p was highly correlated to the amylopectin chain length distribution. In particular, T_p was found to be negatively correlated to short chains (DP 11-21) and positively correlated to long chains (DP 60-80).