The paste properties of quercus variabilis starch have been studied by using modern analysis methods such as polarizing microscopy, spectrophotometer and circumvolve viscosity analyzer etc. The results indicated that the gelatinization temperature is from 66.5℃ to 77.5℃. Quercus variabilis starch has higher enzymatic hydrolyzation, lower clarity, stronger retrogradation and bad freeze-thaw stability. In the pH value range of 6.0~8.0, quercus variabilis starch has the higher viscosity. Temperature and rotate speed to the paste produce some ef...