Abstract:The loquat[Eriobotrya japonica（Thunb.）Lindl.]is an important cash crop.Loquat kernels are a byproduct of loquat can production.They contain a large amount of starch that may have potential applications in food and material processing.To promote realization of potential uses of loquat kernel starch，its basic composition was investigated.Several aspects were characterized，including crystal morphology，textural properties，etc.Starch purity was 92.60% by weight，and amylose content was 49.30% by weight.Starch particle shape mainly included cupped spheres and polyhedrons.Loquat kernel starch belongs to the C-type starches according to its crystal properties.By comparison with potato starch and maize starch，the textural parameters of the gel produced from loquat kernel starch were all midrange.