Abstract: Different kinds of starches showed different physical, chemical and sensory characteristics. In the present research, the basic compositions, solubility, swelling degree, gelatinization, gel properties and sensory scores of market commonly used starches including cereal starches（wheat starch, corn starch）, potato starches（potato starch, sweet potato starch, cassava starch） and legume starches（pea starch, mung bean starch） were investigated to achieve the qualities of starches products. Results showed that legume starches had the highest content of amylose, while potato starches had the least. The cereal starches exhibited relatively high gelatinization temperature and the best stability, while potato starches showed the lowest gelatinization temperature. Besides, the peak viscosity, valley viscosity, final viscosity and retrogradation value of potato starch were the largest, the peak viscosity of pea starch was the smallest, and the retrogradation value of corn starch was the least. The hardness, elasticity,chewiness and gel strength of legume starches were the largest while the viscosity was the smallest. Potato starches showed the lowest hardness, elasticity, chewiness and gel strength with the highest viscosity. Finally, legume starches had the highest sensory score（pea starch of 8.14）, while potato starches had the lowest sensory score. The product had clear color, compact texture and good elasticity, which was more popular with consumers. It could be concluded that the gelatinized gel properties and sensory indices of pea starch in legume starches were relatively better, and the relevant gel products can be developed vigorously.