| Because the content of amylose in starch would affect the physical-chemical characters of starch, and would affect the application of starch. This paper has studied on the every physical-chemical characters of starch with the content of amylose starch were 0%,26.8%,53.4%,61.6%,85.3%,78.9%,75.7%.The affection of amylose content on the application of starch and the pertinences of amylose content and physical-chemical characters of starch were analyzed. The main results were as follows:(1)The content of amylose would affect configuration frame and granularity distributing of starch granule: 0%AS starch particle was big, rhombus, coarse and uniformity. Average diameters of starch granules were 14.307μm and X-ray showed type A; 26.8%AS starch granule were big, rhombus, coarse, inconsistent and some particles were lesser. Average diameters of starch granules were 14.269μm and X-ray showed type A; 53.4%AS starch granule was coarse, rhombus, inconsistent and most of the particles were lesser. Average diameters of starch granules were 14.178μm and X-ray showed type B; 61.6%AS starch was lubricity, rotundity or ellipse, inconsistent, most of the particles were lesser. Average diameters of starch granules were 11.746μm and X-ray showed type B; 75.7%AS starch was lubricity, rotundity or ellipse, uniformity and most of the particles were lesser. Average diameters of starch granules were 10.545μm and X-ray showed type B; 78.9%AS starch was lubricity, uniformity and most of the particles were lesser. Average diameters of starch granules were 9.938μm and X-ray showed type B; 85.3%AS starch was lubricity, rotundity or ellipse, uniformity and most of the particles were lesser.Average diameters of starch granules were 9.715μm and X-ray showed type B.(2) Starch gelatinization will be improve when the content of amylose increased:Gelatinized temperature of cornstarch with 0%AS, 26.8%AS, 53.4%AS, 61.6%AS, 75.7%AS, 78.9% AS and 85.3%AS were 63.36 - 69.57℃,68.61 - 74.80℃,68.67～78.54℃,107.58～163.98℃, 108.01～164.16℃,107.38-166.42℃and 108.77-170.13℃.(3) Viscidity of gelatinization will be reduced when the content of amylose decreased: Gelatinization of 2% comstarch will be reduced when amylose content increased. Gelatinization of comstarch with 0%AS,26.8%AS,53.4%AS,61.6%AS,75.7%AS,78.9%AS and 85.3%AS were 0.164,0.016,0.013, 0.012, 0.01, 0.01和0.009Pa.s.(4) When AS increased, stability of gelatinization will be enhanced but gel-intention will be reduced. Viscidity of comstarch will be enhanced when the ion increased and will be reduced when temperature, time, cut-speed increased. Comstarch with 0%AS and 26.8%AS were great effected by the factors. Comstarch with 53.4%AS,61.6%AS,75.7%AS,78.9%AS and 85.3%AS were little affected. Gel-intention of 10% comstarch with 0%AS,26.8%AS^ 53.4%AS,61.6%AS,75.7%AS,78.9%AS and 85.3% AS were 9.7, 58.3, 48.7, 30.5, 22.3, 15.8, 14.2g.Comstarch with 53.4%AS,61.6%AS,75.7%AS,78.9%AS and 85.3%AS were difficult to light-permeated and has worse solubility, swelling, stability when melted. But they were easy to retrograded and swell. Comstarch with 0%AS and 26.8%AS were better to light-permeated, swell and has better solubility and stability when melted. But they were difficult to retrograded and deposited.(5)The adsorption experiment of water, oil and Cptopril to these seven comstarch with different content of amylose adsorbed water, oil and Cptopril indicated: the capacity of 0%AS comstarch adsorbed oil was the most; but the capacity of 85.3%AS comstarch adsorbed water and Cptopril was the most.(6) Resisting-capability of comstarch to enzyme was enhanced when the content of amylase and hydrolyze-time increased. Hydrolyze rate of different comstarch were 0%AS>26.8%AS> 53.4%AS>61.6%AS>75.5%AS>78.9%AS>85.3%AS. Resisting-capability of comstarch with 61.6%AS> 75.7%AS,78.9%AS和85.3%AS were better than 0%AS and 26.8%AS. SEM showed that there are many pinhole in the surface of comstarch with 0%AS and 26.8%AS., there are a few pinhole in the surface of comstarch with 53.4%AS, there are no pinhole in the surface of cornstarch with 61.6%AS, 75.7%AS, 78.9%AS and 85.3%AS.The seven of cornstarch with different content of amylose, resisting-capability increased with increasing time.(7) Intensity of starch velum was enhanced when the content of amylase was increased. Character such as starch-PVA dissolution of high amylose corn starch was better than common corn starch. Hydroxide and propyl starch was better to extend but difficult to elongate. Intensity of extend will be enhanced but the elongate rate will be reduced when the content of amylase was increased in PVA.film of amylose will has more viscidity and less intensity when content of glycol increased. Cornstarch with different content of AS were all clarity, liability and achrornaticity. Film of Hydroxide and propyl starch was buff. Drink rate of Hydroxide and propyl starch was reduced when content of amylase decreased and it was great lower than common starch.
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