Abstract:The physicochemical properties （such as amylose content and amylopectin content）and functional properties （such as solubility，swelling power，oil absorption，pasting properties，gel strength，freeze-thaw stability）of barley starch obtained from two different varieties transit hull-less barley starch （BS1）and tetonia hulled barley starch（BS2）was investigated.Meanwhile，some commercial starches（such as corn starch，mung bean starch and potato starch）which widely applied in meat industry were also used as checks.Our characterization results showed that the BS1 was waxy barley starch，with 97.86 % of amylopectin content（based on dry basis）.The BS2 was normal barley starch，it contained 33.68 % amylose and 66.12 %amylopectin，which was similar to corn starch and potato starch.Among all the starch samples，BS1 and BS2 possessed the lowest solubility （p＜0.05），BS1 showed the highest swelling power and BS2 showed the lowest swelling power （p＜0.05）.The oil holding capacity of BS1 and BS2 was lower than corn starch （p＜0.05），and similar with mung bean starch（p＞0.05）.Compared with BS2，BS1 showed lower pasting temperature，total setback value and gel strength（p＜0.05）.Moreover，BS1 showed the best freeze-thaw stability（p＜0.05），even after five freeze-thaw cycles（the freeze-thaw syneresis was only 1.88%），however，BS2 showed a lower freezethaw stability （p＜0.05）.The freeze-thaw results were verified by scanning electron microscopy.The results in this research showed that the physicochemical and functional properties were significantly different in the barley starch samples obtained from two varieties and starch samples of corn，mung bean and potato.Our results also provide some theoretical basis for the application of barley starch in the food industry.