Abstract: Fern root starch was extracted by using fresh fern roots as material and using limewater as extraction reagent. Its physical and chemical properties such as transparency, ageing, degree, solubility, expansion, amylose and amylopectin content, and freeze- thaw stability were investigated, and the comparisons with those of corn starch and potato starch were made. The results showed that the fern root starch has worse expansion and ageing resistance, better solubility and transparency, and less amylose content. This kind of starch, as a new starch resource, is endowed with a wide prospect of development and application.

Key words: fern root, starch, properties