The physiochemical properties of non-crystalline maize starch made by ball milling were studied in this paper.The granular morphology and physicochemical properties of it were further characterized using scanning electron microscopy,X-ray diffractometry,differential scanning calorimetry,rapid visco analyser and specific surface area analyzer.The results show that non-crystalline maize starch granules lose smoothness on surface and become rough,the Maltese crosses of non-crystalline maize starch disappear and its relative crystallinity is decreased from 23.4% to 1.91% ,the gelatinization temperature and enthalpy of non-crystalline maize starch decrease and the phase transition peaks disappear gradually during gelatinization.The crystal structure of non-crystalline maize starch is changed from polycrystalline to amorphous.Compared with native starch,except turbidity,all other property factors of non-crystalline maize starch,such as specific surface area,specific pore volume,particle size,size distribution,the solubility,swelling power and water binding capacity are significantly increased.For non-crystalline maize starch,its turbidity and viscosity are lowered,while its hot paste stability and mechanical stability are better than those of native maize starch.