The effect of extrusion on the molecular weight， amylase content， crystalline structure， gelatinization， thermal properties of starch in Material were studied. The results showed that starch structure was destroyed and degraded， amylase content has increased， Mw reduced after extrusion. Extrusion not asomake gelatinization， thermal properties and textural properties changed， but make crystalline structure transformed from Atype to V type. The gelationization， texture properties， amylose contents of the extruded samples which is made from different material. Moreover， the results of ultraviolet absorption spectrum and fluorescence spectrum showed that peptide bond of protein has stretch after extrusion， leading to changes in radicals around the microenvironment.