Abstract: The basic composition,granule morphology,retrogradation,gelatinization characteristics,transparency and resistant starch content of pea starch,potato starch,corn starch were determined and compared. The results indicated that the content of amylose and protein in pea starch was greater than those in the potato starch and corn starch,but the size of pea starch granules was smaller than that of potato starch. Compared with potato starch and corn starch,the pea starch was more easy to retrogradate,but its paste was more stable. Moreover,the transparency of pea starch was less than that of potato starch,but its content of slowly digestible starch was more than that of potato starch and corn starch.