The structure and physicochemical properties of pea starch by ball milling were studied in this paper. The granular morphology

crystal texture and physicochemical properties of it were further characterized using scanning electron microscopy

laser particle size analyzer

X-ray diffractometry

infrared spectrometer

differential scanning calorimetry

rapid visco analyzer. The results show that micronized pea starch granular is changed from smooth polygon to rough irregular shape

its median diameter is increased 23.28μm

its polarized light is disappeared. The crystal structure of pea starch is changed from polycrystalline to amorphous and is no new groups produced. Enthalpy and gelatinization point all is decreased and has a better viscosity stability. Its hot paste stability and mechanical stability are better than those of native pea starch.