Abstract: Starch was extracted from the red bean by using water grinding. In comparison with corn and sweet potato starch, the properties of red bean starch granules and paste were studied. The results showed that the shapes of red bean starch granules are elliptical oval without exception and the granules have smooth surface. In addition," +"-shape polarization crosses can be observed apparently, similar to annual ring of tree. The umbilical point is at the center of starch granules. Compared with the control, the red bean starch has lower gelatinization temperature, higher viscosity and weaker cold-thermo stability, while the gelatinized starch is easily retro-gradaed. Both sugar and pH have effect on paste properties.

Key words: red bean, starch, physicochemical properties