The purpose was to explore the structural characteristics and physicochemical properties of different varieties kidney bean starch and resistant starch. Using kidney beans as raw materials， kidney beans starch and resistant starch were prepared by alkaline method and autoclaved enzymolysis respectively， the molecular structure and physicochemical properties of them were studied by scanning electron microscope， Fourier infrared spectrometer， RVA viscosity meter， etc. The results showed that compared with the original starch， the morphology and crystal structure of the resistant starch particles changed； the functional groups and chemical bond composition of kidney bean starch were the same as resistant starch. Red kidney bean starch had the lowest gelatinization temperature， higher final viscosity and higher regeneration value. Compared with starch， the gelatinization temperature of each resistant starch significantly increased， and the paste viscosity decreased. The solubility and swelling of kidney bean starch and resistant starch were all related to temperature with a positive correlation， and the freeze-thaw stability of kidney bean resistant starch decreased. Conclusion： Different varieties of kidney beans have the same molecular structural characteristics and different physical and chemical properties； autoclaved enzymatic hydrolysis changes the morphology and crystal structure of resistant starch granules； different varieties of kidney beans have different physical and chemical properties.