To investigate the domain structure and dynamics of polysaccharides in the native starch granules, a variety of high resolution, solid-state C-13 NMR techniques have been applied to all three (A-, B-, and C-) types of starch with different water content. Both single-pulse-excitation magic-angle-spinning (SPEMAS) and cross-polarization-magic-angle-spinning (CPMAS) methods have been employed together with the PRISE (proton relaxation induced spectral-editing) techniques to distinguish polysaccharide fractions in different domains and having distinct dynamics. It has been found that, for all three types of dry starch granules, there are two sets of NMR signals corresponding to two distinct ordered polysaccharides. Hydration leads to substantial mobilization of the polysaccharides in the amorphous regions, but no fundamental changes in the rigidity of the polysaccharides in the crystalline (double) helices. Full hydration also leads to limited mobility changes to the polysaccharides in the amorphous lamellae (branching zone) within the amylopectin clusters and in the gaps between the arrays of the amylopectin clusters. Under magic-angle spinning, proton relaxation-time measurements showed a single component for T-1, two components for T-1rho and three components for T-2. PRISE experiments permitted the neat separation of the C-13 resonances of polysaccharides in the crystalline lamellae from those in the amorphous lamellae and the amylose in the gaps between amylopectin clusters. It has been found that the long H-1 T-1rho, component (similar to30 ms) is associated with polysaccharides in the crystalline lamellae in the form of double helices, whereas the short T-1rho,, component (2-4 ms) is associated with amylose in the gaps between amylopectin clusters. The short H-1 T-2 component (similar to14 mus) is associated with polysaccharides in the crystalline lamellae; the intermediate component (300-400 mus) is associated with polysaccharides in the amorphous lamellae and amylose in the gaps between amylopectin clusters. The long T-2 component is associated with both mobile starch protons and the residue water protons.