Abstract: Starch of Castanea henryi from Jianou was obtained by wet extraction to study its chemical and gelatinization characteristics.The results showed that the starch consisted of 22.50% amylose and 59.01% amylopectin,belonging to the category of high-amylose materials.Its relative density was 1.31 with a whiteness score of 63.The starch′s crystal structure was of the C-type with a smooth surface.Most of the starch granules had an oval,otherwise round or irregular,shape with a visible cross image under the microscope under polarized light.Its solubility and swelling capacity increased with temperature with a pasting temperature of 64.8℃.The paste of the starch appeared opaque,had low gel strength,poor freeze-thaw stability,poor thermal stability and a high tendency of agglomeration and retrogradation.