Developing new starch resources has emerged as a key trend in the starch industry to satisfy the demand for natural starch with unique properties for industrial applications.Konjac (Amorphophallus konjac), an edible medicinal plant mainly produced in China abundant in glucomannan (KGM) and starch, highlights its potential as a novel starch source.Understanding the physicochem. properties of konjac starch is crucial for its extensive application.This review examines research on the compositional distribution, nutrient content, starch extraction methods, and physicochem. properties of konjac tubers.The relationship between the structure and properties of modified konjac starch, along with its existing and prospective applications, is highlighted.Despite the distinctive chem. component and structure of natural konjac starch, there is a paucity of information regarding its multiscale structure and properties, necessitating more comprehensive information.Phys., chem., and biol. technologies have been used to enhance the functional properties of konjac starch, which has expanded its application, such as a strengthening factor in food formulations, biomedical material, edible films, and bioethanol feedstocks.However, the potential benefits of konjac starch have not been thoroughly investigated.Future research should focus on exploring methods for extracting konjac starch to enhance its purity, comparing structural and property differences in starch among various konjac varieties, and identifying the unique properties to broaden its application potential.This review will present pos. insights and recommendations for future investigation on konjac starch and its industrial applications.