To develop a plant-based biomaterial source, the physicochemical properties of starch from Castanopsis cuspidate fruit, grown in Jindo, Korea, were investigated. The starch was isolated from the fruit using an alkali steeping method. This starch had high amylose content (56.1%). The total dietary fiber and water binding capacity of starch were 7.1 and 140.8%, respectively. The swelling power of the starch increased more rapidly than that of the flour, and the solubility of the flour was higher than that of the starch but it did not change with increasing temperature. The starch exhibited B-type crystallinity, and the starch granules were polygonal or irregular shapes. The initial pasting temperature of the flour was higher than that of the starch. The peak, trough, and final viscosities of the starch were 631.1, 364.4, and 461.8 RVU, respectively. The starch for onset gelatinization temperature ($T_o$), peak temperature ($T_p$), conclusion temperature ($T_c$), and enthalpy of gelatinization (${Delta}H$) were 56.0, 61.3, $72.4^{circ}C$, and 14.1 J/g, respectively.