Debranching and crystallization occurring during the enzymatic treatment of 25% (w/v) aqueous solutions of maltodextrins by isoamylase at 52 degrees C were studied. The morphology as well as the crystal and molecular structures of the precipitates formed at different stages of the reaction were characterized. Two types of resulting products, differing in terms of structure and morphology, were evidenced. A loose B-type network, containing linear and branched chains of highest molecular weight, was mainly formed during the first 12 h of reaction, whereas aggregates of A-type lamellar crystals, made of short linear chains, were predominantly obtained between 12 and 48 h. The aggregation behavior as a function of temperature and molecular weight distribution of such substrates was discussed and compared to that of related starch products.