Abstract:Starches were isolated from quinoa using water grinding，alkali soaking and enzymolysis methods，and their physicochemical properties were studied.The starch yields were 67.89%，88.76% and 81.53% for water grinding，alkali soaking，and enzymolysis methods，respectively.With respect to transmittance，quinoa starch extracted by water grinding（WQS）＞ alkali soaking（AQS）＞ enzymolysis（EQS）.The settability of EQS was superior to that of WQS and AQS.Additionally，the solubility of EQS was high，but its expansion degree was low.The expansion degree and solubility of WQS at temperatures 60℃-80℃were significantly higher than that of AQS.At temperatures above 80℃，the solubility of AQS increased and exceeded that of WQS，while its expansion degree was comparable to that of WQS.The whiteness of the three quinoa starches were all above 85.The shape of the visible absorption spectra of the starch-iodine complexes were very similar，with the maximum absorption peak at 620 nm.The water evolution rate of EQS was the lowest，whereas its freezing-thawing stability was better than that of AQS and WQS.Scanning electron microscopy results demonstrated that the water grinding has the least damage to the appearance and morphology of quinoa starch.The X-ray diffraction pattern revealed that the extraction methods had no noticeable effect on the crystal structure of quinoa starch but slightly affected its crystallinity.